Cooking Recipe Pork With Apples Calvados & Apple Cider
Recipe Ingredients
Directions
Place pork slices between plastic wrap. Using mallet, pound pork
slices to 1/4 inch thickness (Can be prepared 4 hours ahead. Cover
tightly and refrigerate.)
Melt 2 tablespoons butter in heavy large skillet over medium-high
heat. Add apples and sugar to skillet and saute until golden brown,
about 6 minutes. Set aside.
Melt 2 tablespoons butter in another heavy large skillet over high
heat. Season pork with salt and pepper. Add pork to skillet and saute
until just cooked through, about 2 minutes per side. Transfer to
plate; keep warm.
Melt 1 tablespoon butter in same skillet over medium heat. Add
shallots and thyme and saute 2 minutes. Add Calvados and boil unti
reduced to glaze, scraping up any browned bits. Stir in cream and
cider; boil until mixture thickens to sauce consistency, about 3
minutes. Season with salt and pepper.
Reheat apples, if necessary. Arrange a frew pork slices on each
plate. Spoon sauce over. Top generously with sauteed apple slices
and serve.
From the Normandy region of France Bon Appetit/May 94 Typed by Didi
Pahl