Smoked Pork Chops with Calvados Sauce
Why I Love This Recipe
I had a smoked pork chop recipe with Calvados cream sauce at Henry & Marty's, a restaurant in Brunswick ME, and I've been trying to duplicate it since. Using smoked chops really makes a difference: Moist and flavorful. I mixed and matched ingredients from a bunch of different recipes, and came up with this. Yum! I think you could skip the cream, as the sauce was surprisingly thick even before I added it.
Serve over rice or maybe mashed potatoes, to catch every bit of the lovely sauce.
Ingredients You'll Need
1 large shallot, minced
1 large apple, pealed and diced (Granny Smith, but I used Gala)
1 T apple jelly
½ cup chicken broth
1 tsp mustard
½ cup cream or fat free half and half (optional)
1 T oil
2 smoked pork chops (ours were almost 1” think, 8 oz each; 6 oz each would be fine)
1 tsp dried thyme (or to taste), divided
grated black pepper to taste
1/3 cup Calvado liquor
In small-medium saucepan, melt 1 T margarine
Add minced shallot, and sauté, stirring, until cooked and starting to brown (about 2 min)
Add the diced apple, and stir to combine, cook another minute or so
Add the apple jelly, mustard, and chicken stock. Stir to combine.
Bring to boil, and simmer a few minutes (3-5).
(If desired, add ½ cup cream here; or try adding a bit more chicken stock).
Let simmer while browning chops.
Heat 1T oil over med-high heat in 10” fry pan.
Add chops; sprinkle ~1/2 tsp dried thyme and a grating of black pepper over pork.
Cook 2 min, turn over, add same amount of thyme and pepper to other side, cook 1 min.
Pour Calvados over the chops, flame, shaking pan until alcohol has burned off and flames subside
Pour apple mixture over chops and boil until all is warm and well combined.
(If using fresh pork that hasn’t been smoked, boil at least 5 more min to be sure it is cooked through; pierce with knife and be sure juices are clear, but don’t over cook or it will be dry.)