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Pork Scallopini with Calvados Cream Sauce


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


  1. 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.
  2. Season the pork with salt and pepper. Then, dredge them in plain all purpose flour.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Serve your pork scallopini with additional Calvados cream sauce over top.