Calvados Pork Chops
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(Yields 4)
Ingredients:
1 tbsp olive oil
2 Granny Smith apples, peeled and cored
4 center-cut pork chops, about 1inch thick
cup dry white wine
1 tbsp butter, unsalted
cup Calvados
2 tbsp red current jelly
Instructions:
Preheat the oven to 350F.
In a large skillet, heat the olive oil and saut the pork cops until lightly browned (about 2 to 3 minutes each side). Place the chops onto a baking dish.
Add the wine to the skillet and bring to a boil, at the same time scraping up the brown bits. Pour the mixture over the chops, cover with foil and bake in the oven for about 20 minutes.
In the meantime, cut the apples into 1/8 thick slices. Melt the butter in a skillet and saut the apple rings until soft, about 3 to 5 minutes. Add the Calvados and currant jelly. Continue cooking for a further 2 minutes.
Place the apples over the chops and bake (uncovered) for another 5 minutes.
Serve immediately with rice and green vegetables.
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