Pork With Apple And Calvados

• 2 tbsp butter
• 8 None pork leg or sirloin cutlets
• 2 None Granny Smith apples, peeled, cored and cut into wedges
• 3 None shallots, chopped
• 1/2 cup calvados or brandy
• 1 tbsp cider vinegar
• 3/4 cup heavy cream
• 2 tbsp chopped chives

1. Melt 1 tbsp of the butter in a large skillet on high heat. Cook pork for 1-2 mins each side, until browned. Transfer to a plate and cover with foil to keep warm.
2. Melt remaining 1 tbsp butter in same pan on high heat. Saute apples and shallots for 4-5 mins, until caramelized. Add brandy and vinegar. Simmer for 3-4 mins, until reduced by half.
3. Stir in cream and bring to a boil. Reduce heat to low and simmer gently for 1-2 mins, until thickened. Season to taste.
4. Return pork to pan. Heat gently, stirring. Serve sprinkled with chives.

butter, pork, apples, shallots, calvados, vinegar, heavy cream, chives

Taken from recipes-plus.com/api/v2.0/recipes/30470 (may not work)