Pork Chops

Name: Pork Chops (Elevated)
Total time: 1 h
Yield: 2
Cuisine: French
Ingredients: 2 Dry-Aged Pork Chops-1.5 inch thick; 1 tsp Fleur de Sel; 1/2 tsp Freshly Ground Black Pepper; 2 tbsp Duck Fat; 1 cup Apple Cider; 1/4 cup Calvados; 2 tbsp Butter-cold, cubed; 1 tbsp Heavy Cream; 1 sprig Fresh Thyme

⏱1h

👥2

🔥550 cal

Hard

🍽️French

A luxurious pork chop experience featuring dry-aged pork and a sophisticated apple-Calvados reduction sauce.

2 Dry-Aged Pork Chops-1.5 inch thick

1 tsp Fleur de Sel

1/2 tsp Freshly Ground Black Pepper

2 tbsp Duck Fat

1 cup Apple Cider

See all 9 ingredients ↓

(0 reviews)

⏱1h

👥2

🔥550 cal

Hard

🍽️French

A luxurious pork chop experience featuring dry-aged pork and a sophisticated apple-Calvados reduction sauce.

#pork #chops #dry-aged #calvados #reduction #fine dining

Instructions

Bring the Pork Chops to room temperature for 30 minutes.
Season generously with Fleur de Sel and Freshly Ground Black Pepper.
Heat the Duck Fat in a cast-iron skillet over medium-high heat.
Sear the Pork Chops for 3-4 minutes per side, until deeply browned.
Reduce heat to medium and continue cooking for another 4-6 minutes, or until internal temperature reaches 135°F (57°C) for medium-rare.
Transfer the Pork Chops to a cutting board and let rest for 10 minutes.
While the Pork Chops rest, make the sauce: In a saucepan, combine the Apple Cider and Thyme sprig. Bring to a boil and reduce to 1/2 cup.
Remove the Thyme sprig and add the Calvados. Carefully ignite the Calvados (flambé) to burn off the alcohol. (Optional, but adds flavor).
Reduce the sauce further until almost dry.
Whisk in the cold Butter, one cube at a time, until emulsified. Stir in the Heavy Cream.
Season the sauce with salt and pepper to taste.
Serve the Pork Chops with the Apple-Calvados Reduction.

Ingredients

2 2 Dry-Aged Pork Chops-1.5 inch thick
1 tsp 5 mL Fleur de Sel
1/2 tsp 2.5 mL Freshly Ground Black Pepper
2 tbsp 30 mL Duck Fat
1 cup 240 mL Apple Cider
1/4 cup 60 mL Calvados
2 tbsp 30 mL Butter-cold, cubed
1 tbsp 15 mL Heavy Cream
1 sprig 1 sprig Fresh Thyme

Equipment

Cast-Iron Skillet
Saucepan
Whisk

Instructions

Bring the Pork Chops to room temperature for 30 minutes.
Season generously with Fleur de Sel and Freshly Ground Black Pepper.
Heat the Duck Fat in a cast-iron skillet over medium-high heat.
Sear the Pork Chops for 3-4 minutes per side, until deeply browned.
Reduce heat to medium and continue cooking for another 4-6 minutes, or until internal temperature reaches 135°F (57°C) for medium-rare.
Transfer the Pork Chops to a cutting board and let rest for 10 minutes.
While the Pork Chops rest, make the sauce: In a saucepan, combine the Apple Cider and Thyme sprig. Bring to a boil and reduce to 1/2 cup.
Remove the Thyme sprig and add the Calvados. Carefully ignite the Calvados (flambé) to burn off the alcohol. (Optional, but adds flavor).
Reduce the sauce further until almost dry.
Whisk in the cold Butter, one cube at a time, until emulsified. Stir in the Heavy Cream.
Season the sauce with salt and pepper to taste.
Serve the Pork Chops with the Apple-Calvados Reduction.

Nutrition per serving

Calories 550

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Pork Chops

Pork Chops

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