French-Style Pork Chops with Apples and Calvados

Instructions

Evenly sprinkle each pork chop with 3/4 teaspoon salt. Place the chops on a large plate, loosely cover with plastic wrap, and refrigerate for 1 hour.

While the chops rest, cut 2 apples into 1/2-inch (12-mm) pieces.

In a medium saucepan over medium heat, cook the bacon until crisp, 5 to 7 minutes.

Add the shallots, nutmeg, and remaining 1/4 teaspoon salt. Cook, stirring frequently, until shallots are softened and beginning to brown, 3 to 4 minutes.

Remove the saucepan from the heat and add 1/4 cup Calvados and let it warm through, about 5 seconds. Carefully wave a lit fireplace match or wooden skewer over the saucepan until the Calvados ignites and then gently shake the saucepan to distribute the flames. After the flames subside, 30 to 60 seconds, cover the saucepan to ensure the flames are extinguished, about 15 seconds more.

Carefully add the remaining 1/4 cup Calvados and repeat the flambéing. This second time the flames may take 1 1/2 to 2 minutes to subside.

When the flames have extinguished, increase the heat to medium-high. Add the cider, 1 cup broth, thyme sprigs, butter, and chopped apples and bring to simmer. Cook, stirring occasionally, until the apples are very tender and the mixture has reduced to 2 1/3 cups, 25 to 45 minutes. Remove from the heat and cover.

Adjust the oven rack to the middle position and preheat the oven to 300°F (150°C).

Slice the remaining 2 apples into 1/2-inch-thick (12-mm) rings. Pat chops dry with paper towels and season each chop with 1/4 teaspoon pepper.

In 12-inch (30-cm) skillet over medium heat, warm the oil until just beginning to smoke, about 2 minutes. Increase the heat to high and brown chops on both sides, about 6 minutes total.

Transfer the chops to a large plate and reduce the heat to medium. Add the apple rings to the skillet and cook until lightly browned, 1 to 2 minutes. Add the remaining 1/4 cup broth and cook, scraping up any browned bits with rubber spatula, until liquid has evaporated, about 30 seconds.

Remove the skillet from the heat, flip the apples, and place the pork chops on the apples. Place the skillet in oven and cook until chops register 135 to 140°F (57 to 60°C), 10 to 15 minutes, depending on the exact thickness. TESTER TIP: If your pork chops are thinner than 1 inch, start checking them for doneness after 4 minutes. Similarly, if they're thicker than 1 inch, they may need as long as 20 minutes in the oven.

Transfer the pork chops and apples to a platter, tent with aluminum foil, and let rest for 10 minutes.

While the pork chops rest, place a fine mesh strainer over a large bowl and strain the apple-brandy mixture, pressing on the solids with a ladle or rubber spatula to extract the liquid. (Make sure to scrape anything on the underside of the strainer into the sauce.) Do what you want with the solidsyou could discard them but we consider this foolish and instead reserve them to serve as a jam or chutney.

Stir the minced thyme into the sauce. Season with the vinegar, salt, and pepper to taste. Transfer the sauce to a bowl and pass it separately. TESTER TIP: The exact amount of vinegar you add will vary depending on the sweetness of your cider.

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