25 Mar 2013
PAN FRIED PORK CHOP & KIDNEY WITH APPLE CALVADOS BRANDY CREAM SAUCE
OUR FIRST HOME REARED PORK CHOP & KIDNEY CARAMELISED AND FINISHED OFF WITH A APPLE CALVADOS BRANDY STOCK CREAM SAUCE
2 large pork chops bone in, skin on & kidney attached (optional)
1 tbsp oil
1 tsp butter
1 glug ooil
1 shallot fine diced
1 clove garlic fine diced
1 tbsp reduced chicken stock or jelly pot
100ml calvados apple brandy
100ml double cream
1 tbsp chopped parsley
salt and black pepper
Heat the oil and butter in a non stick frying pan and caramelise the pork chop skin side down first, then both sides, as this is a thick pork chop once sealed and caramelised you will need to pop in the oven for approx 7 minutes at 180 degrees to cook all the way through. This now gives you the chance to make your sauce.
Take the pan and add the shallot and garlic and fry until soft but not coloured, then add the calvados and reduce by 1/3 then add the double cream and simmer for a few minutes, add the chicken stock, seasoning and parsley and taste, adjust seasoning if needed. Remove the pork from the oven and any resting juices add to the sauce and then serve the sauce over the pork chop. This dish goes well with roasted vegetables or a creamy buttery mashed potato.