👨🍳 Method
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1
Preheat the oven to 100°C.
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2
Finely chop the shallots.
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3
Peel the apples, remove the cores, and cut into 8 pieces each.
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4
Melt 30 grams of butter over medium heat, add the apple pieces, and sprinkle with sugar.
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5
Sauté for 5 minutes until golden brown, turning occasionally.
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6
Transfer to an oven-safe dish and keep warm in the oven.
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7
Wipe the pan clean.
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8
Melt another 30 grams of butter in the pan together with the oil.
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9
Sear the pork chops until golden brown on both sides.
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10
Continue cooking for another 5 minutes until cooked through.
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11
Transfer to an oven-safe dish and keep warm.
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12
Pour off any excess fat from the pan.
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13
Melt the remaining butter in the pan, add the shallots and thyme, and sauté for a few minutes until the shallots are tender.
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14
Add the Calvados and scrape up the browned bits from the bottom of the pan.
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15
Stir in the cider and cream, and bring to a boil while stirring.
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16
Simmer until the sauce reaches the desired thickness.
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17
Season with salt and pepper to taste, and serve with the pork chops and apples.
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