Description
These Normandy style pork chops are so juicy, flavorful and classically French! They are served with apple slices and smothered in apple brandy cream sauce.
Ingredients
- 1 dash Olive Oil
- 6 whole Bone-in Pork Chops
- Salt, As Needed For Seasoning
- Freshly Cracked Black Pepper, As Needed For Seasoning
- 1 Tablespoon Seasoned Bread Crumbs
- ¼ cups Calvados
- 1 pint Heavy Cream
Preparation
Preheat oven to 400ºF and get out a large casserole dish. Spray generously with cooking spray.
Heat olive oil in a large skillet over medium high heat. Season pork chops generously with salt and pepper, then brown them all for 3–4 minutes on each side. If they won’t all fit at once, do 2 batches of 3. As they finish browning, transfer them into the sprayed casserole dish and sprinkle them evenly with the bread crumbs. Brown the apple slices in the same pan as the pork chops for just a couple of minutes and then spread them out on top of the pork chops.
Deglaze the pan with the calvados and scrape up all of the brown bits. Let it reduce for about a minute. Then pour in the heavy cream and let it come to a gentle boil. Once it starts to boil, pour the cream sauce in the casserole with the pork chops and put the dish in the oven to bake for at least 20–25 minutes. This will depend on how thick your chops are. Since they are simmering in the sauce they won’t dry out, so err on the side of caution. When they are done, serve immediately with your favorite sides. Enjoy!
