Pork chops with apples and calvados

A gourmet twist on the classic pork chops with apple sauce.

  • 10 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print
Tender pork chops with apples and calvados sauce works perfectly in this tasty dish. The family will love the gourmet spin on the classic weeknight meal.
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Pork chops with apples and calvados
  • 4 280g pork loin chops
  • 45 gram butter
  • 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
  • 1
    Cook pork in heated oiled large frying pan. Remove from pan; cover to keep warm. Drain and discard excess fat from pan.
  • 2
    Heat half the butter in pan; cook apples, stirring, until browned lightly. Remove from pan.
  • 3
    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.
  • 4
    Serve pork topped with apples and sauce; accompany with a green salad, if you like.


Calvados is an apple-flavoured brandy.

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