Cotes de Porc Vallee d'Auge Recipe


MethodMain Ingredient


 Shallots4 , chopped
 Chopped parsley2 Tablespoon
 Pork chops4
 Butter1 Ounce, melted (25 Grams)
 Dry cider1⁄4 Pint (150 Milliliter)
 Calvados1 Tablespoon
 Sage leaves4 (For Garnish)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

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


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.