Cotes de Porc Vallee d'Auge Recipe
Ingredients
| Shallots | 4 , chopped | |
| Parsley | 2 Tablespoon, chopped | |
| Pork chops | 4 | |
| Butter | 25 Gram, melted | |
| Cider | 150 Milliliter | |
| Calvados | 1 Tablespoon | |
| Sage leaves to garnish | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Mix the shallots and parsley together, with salt and pepper to taste.
Score the chops on both sides and spread with the mixture.
Spoon over a little butter.
Cook under a preheated medium grill for about 15 minutes on each side until tender.
Transfer the chops to a frying pan.
Drain off any excess fat from the grill pan and pour the juices over the chops.
Add the cider and boil for 2 minutes until the liquor has reduced.
Stir in the Calvados, if using.
Transfer to a warmed serving dish and garnish with sage.
Score the chops on both sides and spread with the mixture.
Spoon over a little butter.
Cook under a preheated medium grill for about 15 minutes on each side until tender.
Transfer the chops to a frying pan.
Drain off any excess fat from the grill pan and pour the juices over the chops.
Add the cider and boil for 2 minutes until the liquor has reduced.
Stir in the Calvados, if using.
Transfer to a warmed serving dish and garnish with sage.
Chef
