DOUBLE-CUT PORK CHOP WITH ROASTED FRUIT, THYME, CINNAMON, AND CALVADOS CREAM SAUCE.
INGREDIENTS (serves 2)
Pork Chop
- 1 double-cut pork chop (about 2 inches thick)
- Kosher salt
- Freshly cracked black pepper
- 2 tbsp unsalted butter
- 2 garlic cloves, crushed
- 2 sprigs fresh thyme
Roasted Fruits
- 2 apples, cored and quartered
- 2 pears, cored and quartered
- 2 cinnamon sticks
- 2 sprigs fresh thyme
- Olive oil
Sauce
- 1 shallot, finely diced
- Splash of Calvados (apple brandy)
- 1 cup dark pork stock (or veal/chicken stock)
- ½ cup heavy cream
- 1 tbsp honey
- 1 tsp apple cider vinegar
- Reserved pork fat
METHOD
1. Prepare the Pork:
Season the pork chop generously with kosher salt and pepper. Sear in the Gosney oven on all sides until deeply golden. Add butter, crushed garlic, and thyme to the pan, basting the chop as it finishes. Remove and rest.
2. Roast the Fruits:
In a separate cast iron pan, toss apples and pears with olive oil. Add cinnamon sticks and thyme. Roast in the Gosney oven until caramelized but still holding their shape. Remove and set aside.
3. Make the Sauce:
In the same pan used for searing the pork, remove excess fat, leaving about 1 tbsp. Add diced shallot and sauté until translucent. Deglaze with a splash of Calvados and flambé. Reduce until syrupy.
4. Finish the Sauce:
Add stock and reduce by half. Stir in cream, honey, and apple cider vinegar. Simmer until slightly thickened and glossy. Adjust seasoning.
5. Serve:
Slice the rested pork chop and serve alongside roasted apples and pears. Spoon Calvados sauce generously over top.
By Laurent Dagenais