Cotes de Porc Vallee d'Auge
|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)|
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.