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Ingredientes
- 1/2 c. extra virgin olive oil
- 1/2 c. Calvados brandy
- 2 Tbsp. minced fresh thyme
- 2 x bay leaves
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 4 x double-cut 1 1/2" to 2"-thk bone-in
- Â Â pork loin chops
- 2 Tbsp. butter
- 2 Tbsp. extra virgin olive oil
- 1 bn minced fresh flat-leaf parsley
- 1 bn minced fresh thyme
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 4 x Granny Smith apples peeled, cored,
- Â Â and sliced
- 1/2 c. Calvados brandy
- 1 c. prepared brown sauce
- Â Â (or possibly chicken broth)
- 1/4 c. cider vinegar
Direcciones
- In a shallow pan, pour marinade over pork chops and marinate for 1 hour.
- Remove the meat from the marinade and drain off the excess. In a skillet over high heat, pan-sear the pork chops on both sides in butter and oil to seal in juices. Sprinkle with a handful of fresh minced parsley and thyme; season with salt and pepper. They should be well browned on the outside and pink in the center. Transfer the pork chops to a roasting pan, place in a single layer and set aside.
- In the same skillet, saute/fry apples in a bit more butter and oil, add in more parsley and thyme. Deglaze the pan with brandy. Pour in brown sauce and cider vinegar to create a pan sauce. Spoon the apple sauce over the pork chops. Sprinkle with more minced herbs and salt and pepper.
- Roast in a preheated 325 degree oven for 15 to 20 min. A meat thermometer inserted into the pork should read 155 degrees.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 310g | |
| Recipe makes 4 servings | |
| Calories 538 | |
| Calories from Fat 361 | 67% |
| Total Fat 40.91g | 51% |
| Saturated Fat 8.72g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 59mg | 2% |
| Potassium 341mg | 10% |
| Total Carbs 43.87g | 12% |
| Dietary Fiber 5.8g | 19% |
| Sugars 35.34g | 24% |
| Protein 3.32g | 5% |
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