Pork Chops With Calvados Sauce Food

CROWN ROAST OF PORK WITH CALVADOS SAUCE

Steps:

• Season roast on all side with salt and pepper. Place in large roasting pan with rack; allow to stand at room temperature for 1 hour.
• Preheat oven to 400 degrees.
• Place large ball of foil in center of roast; adjust roast to form circle. Place apples around meat. Roast 1 hour, basting with pan juices every 15 minutes. Reduce oven temperature to 350 degrees; roast until instant read thermometer inserted into center of meat, away from bone, registers 140 degrees for medium, 15-30 minutes more. Transfer roast to carving board, tent with foil and let rest 15-20 minutes.
• Transfer apples to platter.
• Pour pan drippings into a bowl, skim off fat and reserve juices. Place roasting pan over medium heat; melt 1 tbsp butter. Add 1/2 cup finely diced shallots and 3 thyme sprigs; cook 3 minutes. Add 1/2 cup Calvados; stir to deglaze pan. Stir in reserved juices; chicken broth and veal demi-glace. Simmer 3-5 minutes. Whisk in cream; season with salt and pepper. Strain sauce into a sauceboat.
• Carve roast between bones; arrange alongside apples on platter. Pour some of sauce over meat; pass remaining sauce at table.

CAJUN PORK CHOPS

Steps:

• Place flour, paprika, sage, Creole seasoning, cayenne pepper, black pepper, and garlic powder in a large, resealable plastic bag. Place pork chops in the bag, seal, and shake to coat chops.
• In a large skillet, heat oil over high heat for about 1 minute. Arrange chops in pan, and reduce heat to medium. Cook until pork chops are dark brown, about 6 to 8 minutes per side.

PORK CHOPS IN VERACRUZ SAUCE

Steps:

• Use a paper towel to pat pork chops dry and season with salt and pepper on both sides.
• Heat olive oil and butter in a 12-inch nonstick skillet over medium heat until butter is melted and oil is shimmering. Carefully add pork chops and cook until browned, about 3 minutes per side. Remove from heat and set aside.
• Add onion slices to the same skillet. Saute, stirring frequently, until onion softens, about 3 minutes. Add garlic and stir for about 1 minute. Add tomatoes, olives, capers, jalapeno strips, bay leaves, thyme, and oregano. Bring to a boil and cook, stirring occasionally, about 5 minutes.
• Nestle chops into the vegetable mixture and cover. Reduce heat and simmer until no longer pink in the center, about 12 minutes. Place chops on a serving plate and increase heat to medium-high. Discard bay leaves and herb sprigs. Cook until liquid is reduced and thickened, about 3 minutes.
• Spoon vegetables and sauce over chops. Garnish with cilantro. Squeeze lime juice over all. Serve warm.

PORK CHOPS WITH CALVADOS

Steps:

• Melt half the butter in a skillet. Add apples and sprinkle them with sugar. Cook over medium-low heat, turning occasionally, until tender and glazed. Keep warm.
• Heat the oil in a large skillet and saute chops until just cooked, turning once. Pour excess fat from skillet (keeping chops in skillet). Add the Calvados (or brandy) and flambe by lighting the skillet with a long match. Be very careful-keep lid handy to smother flames if needed. Cook until flames go out. Transfer chops to a plate and cover with foil and keep warm.
• Add remaining butter to skillet and cook shallots until soft but not brown. Add cider, stock and cream and bring just to a boil. Reduce heat and simmer for 15 minutes, or until reduced enough to coat the back of a spoon.
• Season the sauce, add pork and juices and simmer for 3 minutes to heat through.
• Serve chops with sauce on top and the cooked apples on side. Garnish with sage leaves.

PORK CHOPS WITH APPLE SAUCE

Steps:

• In a shallow pan, pour marinade over pork chops and marinate for 1 hour.
• Remove the meat from the marinade and drain off the excess. In a skillet over high heat, pan-sear the pork chops on both sides in butter and oil to seal in juices. Sprinkle with a handful of fresh chopped parsley and thyme; season with salt and pepper. They should be well browned on the outside and pink in the center. Transfer the pork chops to a roasting pan, place in a single layer and set aside.
• In the same skillet, saute apples in a bit more butter and oil, add more parsley and thyme. Deglaze the pan with brandy. Pour in brown sauce and cider vinegar to create a pan sauce. Spoon the apple sauce over the pork chops. Sprinkle with more chopped herbs and salt and pepper.
• Roast in a preheated 325 degree oven for 15 to 20 minutes. A meat thermometer inserted into the pork should read 155 degrees F.

GRILLED PORK CHOPS WITH CALVADOS DEMI-GLACE AND MAPLE-BACON ALMO

Steps:

• For the brined pork chops:.
• In a large container that will fit in your refrigerator, combine the room-temperature water, maple syrup and salt, stirring until the salt dissolves. Stir in the ice water. Add the pork chops and refrigerate for 24 hours.
• For the Calvados demi-glace:.
• Combine the apples, stock, Calvados, cinnamon sticks and cloves in a large saucepan and bring to a boil over high heat. Adjust the heat and simmer until the liquid is reduced to about 1 cup, about 1 hour. Strain the sauce into a small saucepan. Place over low heat and swirl in the butter with a spoon. Stir in the maple syrup. Season with salt and pepper.
• For the maple-bacon almonds:.
• Preheat the oven to 350 degrees F.
• Place the egg white in a stainless-steel bowl and beat with a whisk until it forms soft peaks. Add the almonds, maple syrup, bacon and salt and mix well. Spread evenly on a baking sheet. Bake for 6 minutes, stir, and continue to bake for another 6 minutes. Remove from the oven and allow to cool. Coarsely chop the almonds.
• To serve:.
• Preheat a grill to high and preheat the oven to 300 degrees F.
• Remove the pork chops from the brine and pat them dry. Sprinkle with pepper and grill until they have grill marks on both sides, about 4 minutes. Place the chops on a pan and bake in the oven until an instant-read thermometer inserted into the center of each registers 140 degrees F, about 40 minutes. To serve, place the chops on plates.
• Gently reheat the Calvados demi-glace if necessary and drizzle on the chops. Sprinkle with almonds.

PORK TENDERLOIN WITH CALVADOS SAUCE

Steps:

• Preheat oven to 400°F. Coat pork with coating mix as directed on package. Place in shallow roasting pan. Bake 30 minutes or until cooked through (165°F).
• Meanwhile, cook and stir apples, onions and mushrooms in butter in medium saucepan on medium heat until tender. Add broth and cream cheese; cook until cream cheese is completely melted, stirring frequently. Stir in brandy; cook until heated through.
• Cut pork into slices. Serve topped with the sauce.

PORK CHOPS WITH DIJON SAUCE

Steps:

• Melt butter in the oil in a large deep skillet over high heat. Season chops with salt and pepper and add them, browning well, about 2 or 3 minutes a side, reducing the heat slightly if chops brown too quickly.
• Remove chops to a platter and pour off most of the fat. Add green onions or shallots and cook over medium-high heat until softened, about 1 minute. Add wine and bring to a boil, scraping brown bits off the bottom. Stir in the stock and return chops to the pan. Bring the sauce to a simmer, cover and cook until chops are tender, about 15 to 20 minutes.
• Remove the chops to a warm platter; cover with foil to keep warm. Raise the heat and boil pan juices to reduce by half, about 2 minutes. Add cream and boil 2 minutes more, until sauce reduces a bit and thickens. Remove from the heat and whisk in mustard and the parsley, if using. Taste and add more mustard if desired. Immediately spoon sauce over the chops and serve.

PORK WITH APPLES, CALVADOS AND APPLE CIDER

Steps:

• Place pork slices between plastic wrap. Using mallet, pound pork slices to 1/4-inch thickness. (Can be prepared 4 hours ahead. Cover tightly and refrigerate.)
• Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add apples and sugar to skillet and sauté until golden brown, about 6 minutes. Set aside.
• Melt 2 tablespoons butter in another heavy large skillet over high heat. Season pork with salt and pepper. Add pork to skillet and sauté until just cooked through, about 2 minutes per side. Transfer to plate; keep warm.
• Melt 1 tablespoon butter in same skillet over medium heat. Add shallots and thyme and sauté 2 minutes. Add Calvados and boil until reduced to glaze, scraping up any browned bits. Stir in cream and cider; boil until mixture thickens to sauce consistency, about 3 minutes. Season with salt and pepper.
• Reheat apples, if necessary. Arrange a few pork slices on each plate. Spoon sauce over. Top generously with sautéed apple slices and serve.

PORK TENDERLOIN WITH CALVADOS SAUCE AND DRIED FRUIT COMPOTE

Steps:

• Cut pork crosswise into 1-inch-thick medallions; sprinkle with salt and pepper. Melt butter and oil in heavy large skillet over medium-high heat. Working in batches, add pork and sauté until brown and cooked through, about 5 minutes per side. Transfer pork to plate; tent with foil to keep warm. Add shallots to skillet and stir 1 minute. Add cream, broth and Calvados; boil until sauce thickens enough to coat spoon, stirring up browned bits, about 5 minutes. Season sauce with salt and pepper. Divide medallions among 6 plates. Top with sauce; serve with compote.

CALVADOS SAUCE

Steps:

• Put calvados, cider, and shallots in a saucepan.
• Bring to a rapid boil and simmer until volume is reduced by half.
• Strain out the shallots, return reduced liquid to pan.
• Bring to a boil and whisk in cream and butter just prior to serving.

AMAZING PORK CHOPS IN CREAM SAUCE

Steps:

• Melt butter in a large skillet over medium heat. Season pork chops with salt and pepper, and arrange in a single layer in pan. Pan-fry for 2 minutes on each side to brown. Pour in wine, and continue cooking for 6 minutes. Remove chops from pan.
• Pour cream into the skillet, and then add mushrooms. Increase heat to high; cook for 5 minutes, stirring frequently, until sauce reduces and thickens. Return chops to pan to warm before serving.