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Last weekend, when I went to Aldi, they had boneless center cut pork chops on sale. They were sliced incredibly thin, so I was planning on treating them the same way I do a chicken cutlet. As I was brainstorming a variety of tasty dinner ideas, I found myself going through the pantry and seeing what we had in there that would pair well with the pork. That when it hit me… Calvados.
Calvados is an apple brandy that is produced in the Normandy region of France. What goes better with pork than apples? Its a match made in culinary heaven!
Then, I started day dreaming about this pork tenderloin dish I had a few years ago – roasted pork dressed with a Calvados cream sauce. Oh yeah! That was what I wanted for dinner, and I knew I could recreate it for a lot less than the $20+ per serving that it would cost in a restaurant.
Pork Scallopini with Calvados Cream Sauce
Since my pork cutlets were already very thin, I did not tenderize them with a mallet, but if your pork is thicker, go ahead and take out your frustrations on it and you will have one very tender piece of meat.
I then seasoned the pork cutlets with salt and pepper, then dredged them in plain all purpose flour. In a large saute pan, I melted some butter and heated it up with the olive oil. Once the oil was hot, I quickly cooked each piece of pork – less than 2 minutes per side.
Once all of the pork scallopini were cooked, and it goes quick when they are thin, I drained the oil from the pan, added a little more fresh butter and built a roux. Then it was time for apple cider and chicken broth to join the party. Once that came to a bubble, I added a full cup of Calvados. Be careful when adding alcohol near a flame as it can ignite. You will need to cook down the sauce for about 7 minutes, stirring occasionally, making sure to scrape the bottom of the pan. You want the hint of apple brandy, but not the overwhelming taste of alcohol. On first taste, it may still taste of alcohol, keep cooking it down. I promise the flavor profile will improve.
When the sauce is just about finished, add salt and pepper, and a hearty splash of heavy cream, and place your pork in the sauce to reheat.
Serve your pork scallopini with additional Calvados cream sauce over top.
Pork Scallopini with Calvados Cream Sauce
Ingredients
For the Pork Scallopini:
- 1 1/2 lbs very thin center cut pork chops/cutlets
- 2/3 cup all purpose flour
- Salt & Pepper
- 2 Tbsp Butter
- 2 Tbsp Olive Oil more as needed to coat the pan
For the sauce:
- 2 Tbsp butter
- 3 Tbsp all purpose flour
- 1 cup apple juice or cider
- 2 cups chicken brother
- 1 cup Calvados
- 1/4 cup heavy cream
- Salt & Pepper
Instructions
-
If your pork cutlets are already very thin you won't need to tenderize them, but if your pork is thicker, go ahead and take out your frustrations on it and you will have one very tender piece of meat.
-
Season the pork with salt and pepper. Then, dredge them in plain all purpose flour.
-
In a large saute pan, melt some butter and heated it up with the olive oil. Once the oil was hot, quickly cook each piece of pork – less than 2 minutes per side.
-
Once all of the pork scallopini were cooked, and it goes quick when they are thin, drain the excess oil from the pan, added a little more fresh butter and built a roux.
-
Add the apple cider and chicken broth. Once that came to a bubble, add a full cup of Calvados. Be careful when adding alcohol near a flame as it can ignite.
-
You will need to cook down the sauce for about 7 minutes, stirring occasionally, making sure to scrape the bottom of the pan. You want the hint of apple brandy, but not the overwhelming taste of alcohol. On first taste, it may still taste of alcohol, keep cooking it down. I promise the flavor profile will improve.
-
When the sauce is just about finished, add salt and pepper, and a hearty splash of heavy cream, and place your pork in the sauce to reheat.
-
Serve your pork scallopini with additional Calvados cream sauce over top.
Day 15: Travel Mugs & Water Bottles
Loved the flavor and everyone else at dinner tonight .
Thank you
So glad you enjoyed it!