You are here

Cotes De Porc Vallee D'Auge

French.Palate's picture
Ingredients
  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
Directions

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

Cuisine: 
French
Course: 
Appetizer
Method: 
Grilling
Ingredient: 
Pork

Rate It

Your rating: None
4.139285
Average: 4.1 (14 votes)