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Pork Valée d'Auge Recipe

A simple dish to prepare, but delicious.
It is best accompanied with mashed potatoes to mop up the juices.
Unfortunately, there's no substitute for the Calvados (apple brandy), but a bottle is always handy and makes an unusual tipple for that special occasion.

Ingredients

For 4 helpings:

4 large Pork loin chops
60gr/2 oz Butter
2 Dessert Apples, peeled, cored, and cut into slices – put these in water with a good squeeze of Lemon to stop them going brown
75ml/3 fl oz Calvados
300ml/½ pint Double Cream
A little Salt and freshly ground Black Pepper

Method

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1. Remove any surplus fat from the chops, but leave a little on for flavour.

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2. Season both sides of the chops with black pepper (not salt at this stage as it dries out the meat)

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3. Fry them in the butter over a medium heat, turning them over after about 10 minutes, lowering the heat, and cooking for a further 10 minutes.
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4. Add the apple slices and cook for a further 2 minutes.

5. Pour over the Calvados, being careful, as it might flare up. Scrape and brown caramel from the bottom of the pan, then add the cream, followed by a little salt. The natural caramel should give the sauce an attractive colour.

Serve.

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