Tag Archives: Calvados

Pork Chops w/ Sauteed Apples & Pecans


It’s Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing I want to do is cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

Here’s an easy and comforting dish that for me is a quintessential fall meal. I’ve adapted it from a Cuisine at Home recipe and only tastes complicated. The spicy apples and crunchy pecans take the pork chops from ordinary to extraordinary. You can use whatever type of pork chops you prefer; I like boneless chops but bone-in ones work well too. Just be sure to adjust your cooking time according to the thickness of the meat. Served alongside creamy orzo, these have become a family favorite.


4 pork chops

1 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper

1/2 teaspoon garlic powder

1 tablespoon olive oil

2 cups tart apples, thinly sliced

1/2 cup onion, diced

1 teaspoon dried mustard

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 cup apple juice

1/4 cup Calvados

Juice of 1 lemon

4 tablespoons toasted pecans, chopped

  • Heat the olive oil in a large non-stick skillet set over medium-high heat.
  • Season the pork on both sides with 1/2 teaspoon of the salt, all of the pepper and all of the garlic powder.
  • When the oil shimmers, add the pork chops to the skillet and cook on both sides until browned, about 4 to 5 minutes per side.
  • Move the pork to a plate and tent with foil.
  • Add the apples and onions to the skillet and saute for 5 minutes.
  • Add the mustard, cinnamon, nutmeg and remaining salt to the apples and stir until fragrant, about 30 seconds.
  • Stir in the apple juice, Calvados and lemon juice and cook until the apples are softened, about 5 minutes.
  • Return the pork chops and any accumulated juices to the skillet and cook, uncovered, until the pork reaches an internal temperature of 155 degrees.
  • Serve topped with the apple mixture and sprinkled with the toasted pecans.
Serves 4
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