Honey-Calvados Glazed Pork Chops with Apple Sauce

• 2 Tablespoons Olive Oil
• 2 whole Pork Chops
• 3 Tablespoons Calvados
• 2 Tablespoons Honey
• 1 whole Gala Apple
• 3/4 ounces, weight Unsalted Butter
• 1 whole Shallot, Chopped
• 6 tablespoons, 2 teaspoons, 4-58 pinches Apple Cider
• 1 teaspoon Grain Mustard
• 1 Tablespoon Creme Fraiche
• 1 pound, 1-23 ounces, weight Potatoes
• 1- 1/2 ounces, weight Unsalted Butter
• 1 tablespoon, 2 teaspoons, 1- 1/4 pinches Cream
• 1 tablespoon, 2 teaspoons, 1- 1/4 pinches Milk
• 1/2 teaspoons Salt
• 1/2 teaspoons Pepper

1. For the pork chops, heat a drizzle of olive oil in a pan, season the chops with salt and pepper and cook over medium heat a few minutes until nicely browned on each side.
2. Remove chops from the pan, wipe out any oil that is left.
3. Mix the calvados and honey in a cup and stir until well combined then pour into the pan that you wiped clean.
4. Heat over medium heat and wait for the liquid to start bubbling and then add the pork chops.
5. Stir them around the pan and turn a few times until all the liquid is absorbed.
6. This will take a few minutes only.
7. When done, set over low heat to keep warm.
8. For the apple sauce, core the apple and slice into about half a thumb size pieces.
9. Melt the 20g of butter in a pan over medium heat and gently fry the pieces of apple for about 5 minutes, till they start to brown.
10. Remove them from the pan and set aside.
11. Then, using the same pan, saute the shallot for a few minutes to soften up.
12. Pour in the cider and let it bubble for a few minutes, stir in mustard, creme fraiche and the reserved apples to warm them up again.
13. Continue to heat over low heat.
14. For the potatoes, peel the potatoes and cut in half or smaller equal sized pieces.
15. Boil the potatoes in salted water for 15-25 minutes, depending on the size of the pieces.
16. When they are fork tender, then drain the water off and return pot to the heat for a few minutes, to let the rest of the water to evaporate.
17. Mash the potatoes till there are no lumps, then add the butter (40g) and mash again.
18. Stir the milk and cream into the potato puree heating on low heat.
19. Depending how watery the potatoes are, you may not need the whole amount of milk and cream.
20. Season with salt an pepper to taste.
21. Serve the chops with a few spoons full of potato puree and the apple sauce on top.

olive oil, chops, calvados, honey, apple, butter, shallot, apple cider, grain mustard, fraiche, potatoes, butter, cream, milk, salt, pepper

Taken from tastykitchen.com/recipes/main-courses/honey-calvados-glazed-pork-chops-with-apple-sauce/ (may not work)