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Cotes de Porc Vallee d'Auge

French.Palate's picture
  Shallots 4 , chopped
  Chopped parsley 2 Tablespoon
  Pork chops 4
  Butter 1 Ounce, melted (25 Grams)
  Dry cider 1⁄4 Pint (150 Milliliter)
  Calvados 1 Tablespoon
  Sage leaves 4 (For Garnish)
  Salt To Taste
  Pepper To Taste

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.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1172 Calories from Fat 574

% Daily Value*

Total Fat 64 g98.9%

Saturated Fat 28.2 g140.9%

Trans Fat 0.4 g

Cholesterol 373.7 mg124.6%

Sodium 744.9 mg31%

Total Carbohydrates 38 g12.8%

Dietary Fiber 2 g7.9%

Sugars 15.6 g

Protein 99 g198.8%

Vitamin A 203.6% Vitamin C 137.1%

Calcium 22.9% Iron 45.6%

*Based on a 2000 Calorie diet

Cotes De Porc Vallee D'Auge Recipe