Pork chops.

Normandy:
Cotes Pork Normande. Cotes De Porc Normande. By: Mark R. Vogel
4 pork chops
salt and pepper to taste
vegetable oil, as needed
2 tablespoons butter
2 Granny Smith apples, peeled, cored and cut into slices
57 millilitres Calvados
1 cup heavy cream

Season the pork chops with salt and pepper and sauté in the oil until completely browned on each side.
Remove the chops from the pan and set aside.
Add the butter to the pan and sauté the apples until browned.
Remove the apples and set aside.
Deglaze the pan with the Calvados and reduce by at least two thirds.
Pour in the heavy cream and bring to a simmer.
Season the sauce with salt and pepper.
Return the chops to the pan and coat with the cream.
Place the apple slices on top of the chops and simmer for a few minutes or until the chops are fully cooked.
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