2 medium apples (300g), peeled, cut into thin wedges
4 shallots (100g), sliced thinly
1 tablespoon plain (all-purpose) flour
1/2 cup (125ml) calvados
1 cup (250ml) cider vinegar
1 cup (250ml) chicken stock
2/3 cup (160ml) pouring cream
Pork chops with apples and calvados
Cook pork in heated oiled large frying pan. Remove from pan; cover to keep warm. Drain and discard excess fat from pan.
Heat half the butter in pan; cook apples, stirring, until browned lightly. Remove from pan.
Heat remaining butter in pan; cook shallots, stirring, until soft. Add flour; cook, stirring, 1 minute. Add calvados; bring to the boil. Stir in vinegar, stock and cream; simmer, uncovered, until sauce thickens slightly. Return apples to pan; cook until heated through.
Serve pork topped with apples and sauce; accompany with a green salad, if you like.