French-Style Pork Chops with Apples and Calvados

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Appears in Cook's Illustrated January/February 2015, America's Test Kitchen TV

Classic French versions call for lighting the sauce on fire. Does this technique really make a difference—or is it just kitchen theatrics?

SERVES 4

TIME 1½ hours, plus 1 hour resting

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WHY THIS RECIPE WORKS

Pork and apples is a classic, but usually everyday, pairing. We turned to the French recipe for porc à la Normande to inspire a more elegant rendition. Using thick bone-in chops allowed us more leeway to avoid overcooking, while salting the...

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