Calvados Pan-Fried Pork Chops

• 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

1. Season chops all over with salt and pepper, then sprinkle with thyme and sage.
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).
3. Transfer chops to a warm plate, tent with foil, and let rest 5 minutes.
4. Add mushrooms to pan and cook in pork juices 2 to 3 minutes, or until tender.
5. Note: Nutritional analysis is per serving.

center, salt, pepper, thyme, sage, extravirgin olive oil, calvados, baby chanterelle mushrooms

Taken from www.myrecipes.com/recipe/calvados-pan-fried-pork-chops (may not work)