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Cotes de Porc Vallee d'Auge Recipe
|Shallots||4 , chopped|
|Chopped parsley||2 Tablespoon|
|Butter||1 Ounce, melted (25 Grams)|
|Dry cider||1⁄4 Pint (150 Milliliter)|
|Sage leaves||4 (For Garnish)|
Serving size: Complete recipe
Calories 1584 Calories from Fat 719
% Daily Value*
Total Fat 82 g125.4%
Saturated Fat 37.7 g188.5%
Trans Fat 0.4 g
Cholesterol 373.7 mg
Sodium 697.7 mg29.1%
Total Carbohydrates 118 g39.2%
Dietary Fiber 55.5 g222.1%
Sugars 17.9 g
Protein 112 g223.8%
Vitamin A 248.6% Vitamin C 152.9%
Calcium 240.5% Iron 246.3%
*Based on a 2000 Calorie diet
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.