Photo: Yunhee Kim; Styling: Karen Shinto
Total Time25 mins

For this recipe, look for the prettiest, most curvaceous bone-in pork chops you can find, rather than the hefty squarish kind. Serve the chops with and .

How to Make It

Step 1
1

Season chops all over with salt and pepper, then sprinkle with thyme and sage.

Step 2
2

Heat oil in a large nonstick frying pan over medium heat. Add chops and cook 5 minutes, or until nicely browned underneath. Turn chops over and pour in Calvados; cook until liquid evaporates, 2 to 3 minutes. Reduce heat to medium low, cover pan, and cook 6 minutes, or until chops are barely pink in the center (cut to test).

Step 3
3

Transfer chops to a warm plate, tent with foil, and let rest 5 minutes.

Step 4
4

Add mushrooms to pan and cook in pork juices 2 to 3 minutes, or until tender.

Ingredients

 4 bone-in center-cut pork loin chops (1-in. thick; about 2 lbs. total)
 1/2 teaspoon sea salt
 1/4 teaspoon pepper
 1 tablespoon fresh thyme leaves
  Several small whole fresh sage leaves
 3 tablespoons extra-virgin olive oil
 1/4 cup Calvados (apple brandy)
 1 cup baby chanterelle mushrooms

Directions

Step 1
1

Season chops all over with salt and pepper, then sprinkle with thyme and sage.

Step 2
2

Heat oil in a large nonstick frying pan over medium heat. Add chops and cook 5 minutes, or until nicely browned underneath. Turn chops over and pour in Calvados; cook until liquid evaporates, 2 to 3 minutes. Reduce heat to medium low, cover pan, and cook 6 minutes, or until chops are barely pink in the center (cut to test).

Step 3
3

Transfer chops to a warm plate, tent with foil, and let rest 5 minutes.

Step 4
4

Add mushrooms to pan and cook in pork juices 2 to 3 minutes, or until tender.

Calvados Pan-Fried Pork Chops
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