Pork Chops with Caramelised Apples

Name: Pork Chops with Caramelised Apples
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 15 g (½oz) butter; 2 eating apples, cored and cut into 8 wedges; 4 x 150 g (5oz) boneless free-range pork chops; 50ml (2fl oz) calvados brandy; 125ml (4fl oz) double cream

An impressive dish that’s simple and easy to whip up.

By The GH Kitchen TeamPublished: 25 November 2009

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Yields:

Prep Time:

10 mins

Cook Time:

15 mins

Total Time:

25 mins

Ingredients

15 g (½oz) butter
2 eating apples, cored and cut into 8 wedges
4 x 150 g (5oz) boneless free-range pork chops
50ml (2fl oz) calvados brandy
125ml (4fl oz) double cream

Directions

1. Step 1
  Melt the butter in a frying pan over a medium heat and fry the apple for 5min, turning once. Set aside and keep warm.
2. Step 2
  Remove the rind and excess fat from the pork and season on both sides. In the same pan, fry the chops for 8-10min, turning once. Add a little water if the butter looks as if it's browning too much. Remove chops from the pan, cover with foil and set aside to rest.
3. Step 3
  Add the calvados to the pan and scrape all the sticky goodness from the base with a wooden spoon. Cook for 1min. Stir in the double cream and 50ml (2fl oz) water. Simmer for 1min. Check the seasoning, then add any juices from the resting pork. Strain the sauce through a fine sieve.
4. Step 4
  Serve pork with the apple, drizzled with sauce. Steamed carrots and sautéed potatoes go well with this recipe.
  
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  Slow cooker BBQ pulled pork

Per Serving:

Calories: 414
Total carbs: 7 g
Sugars: 7 g
Total fat: 25 g
Saturated fat: 14 g

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The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

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