PAN FRIED DOUBLE PORK CHOP WITH CALVADOS BRANDY CREAM SAUCE

 

LOVE THIS DISH, GORGEOUS LOCAL FREE RANGE PORK SEASONED AND SEARED THEN SLOWLY COOKED IN CIDER. TOPPED WITH A GLORIOUS CALVADOS APPLE BRANDY AND CREAM SAUCE REDUCTION

 

INGREDIENTS

1 dbl cut pork chop (one bone two meat sides)

1 tsp butter

1 dash ooil

1 shallot fine diced

1 garlic clove grated

1 apple peeled fine diced

2 cans of cider

2 carrots halved length ways

1 stick celery fine chopped

2 baby leeks whole

1 tsp chicken stock

100ml double cream

100ml calvados brandy

 

In a deep saucepan melt the butter and ooil and gently soften the shallot, garlic and apple.  Add the cider and bring to just a simmer, meanwhile rub the pork chop with some ooil and season with salt and pepper both sides, in a hot frying pan sear both sides of the chop, approx 2 minutes each side.  Remove and rest on a dish for 7 minutes or so, so that all the juices will collect and the meat rests, then add to the just simmering cider stock and cook for one and a half hours.  After one hour add the carrots and leeks to the stock.

 

To serve remove the pork chop, carrots and leeks, place on a hot plate and cover with foil to keep warm, turn up the heat on the cider stock and reduce by a third, add the calvados and chicken stock and carry on reducing for a couple of minutes, turn the heat down and add the double cream, taste and season with black pepper and salt as needed, if the sauce is not of a slightly thick coating consistency you can add 1 tsp of corn flour in 1 tbsp of water to the sauce to thicken slightly.  Serve the rested chop with the veg, I also like mashed potato sometimes as a base and then top with the gorgeous stock reduction sauce.