Calvados Sauce For Pork Recipes

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PORK CHOPS WITH CALVADOS



Pork Chops With Calvados image

Make and share this Pork Chops With Calvados recipe from Food.com.

Provided by Outta Here

Categories     Pork

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons unsalted butter, divided
2 medium granny smith apples, peeled, cored and each cut into 8 wedges
1/2 teaspoon sugar
1 1/2 tablespoons oil
4 pork loin chops (6-oz each)
3 tablespoons calvados
2 shallots, peeled and finely chopped
1 cup hard apple cider
1/2 cup chicken stock
1/2 cup heavy cream
salt and pepper, to taste
fresh sage leaf, for garnish (optional)

Steps:

  • Melt half the butter in a skillet. Add apples and sprinkle them with sugar. Cook over medium-low heat, turning occasionally, until tender and glazed. Keep warm.
  • Heat the oil in a large skillet and saute chops until just cooked, turning once. Pour excess fat from skillet (keeping chops in skillet). Add the Calvados (or brandy) and flambe by lighting the skillet with a long match. Be very careful-keep lid handy to smother flames if needed. Cook until flames go out. Transfer chops to a plate and cover with foil and keep warm.
  • Add remaining butter to skillet and cook shallots until soft but not brown. Add cider, stock and cream and bring just to a boil. Reduce heat and simmer for 15 minutes, or until reduced enough to coat the back of a spoon.
  • Season the sauce, add pork and juices and simmer for 3 minutes to heat through.
  • Serve chops with sauce on top and the cooked apples on side. Garnish with sage leaves.

Nutrition Facts : Calories 771.9, Fat 53.8, SaturatedFat 20.8, Cholesterol 227.7, Sodium 219.2, Carbohydrate 16.7, Fiber 2.2, Sugar 10.5, Protein 53.9

CROWN ROAST OF PORK WITH CALVADOS SAUCE



Crown Roast of Pork With Calvados Sauce image

A fine roast pork seasoned with fresh apples and a smooth rich sauce make for a very special holiday meal.

Provided by KathyP53

Categories     Pork

Time 2h30m

Yield 24 serving(s)

Number Of Ingredients 11

1 (14 -16 lb) pork roast, with 24 ribs
3 tablespoons kosher salt
1 1/2 tablespoons fresh ground black pepper
4 golden delicious apples, cored and quartered
1 tablespoon butter
1/2 cup finely diced shallot
3 sprigs fresh thyme
1/3 cup calvados
2 cups chicken broth
1 tablespoon veal demi-glace (or 2 beef boulion cubes)
2 tablespoons whipping cream

Steps:

  • Season roast on all side with salt and pepper. Place in large roasting pan with rack; allow to stand at room temperature for 1 hour.
  • Preheat oven to 400 degrees.
  • Place large ball of foil in center of roast; adjust roast to form circle. Place apples around meat. Roast 1 hour, basting with pan juices every 15 minutes. Reduce oven temperature to 350 degrees; roast until instant read thermometer inserted into center of meat, away from bone, registers 140 degrees for medium, 15-30 minutes more. Transfer roast to carving board, tent with foil and let rest 15-20 minutes.
  • Transfer apples to platter.
  • Pour pan drippings into a bowl, skim off fat and reserve juices. Place roasting pan over medium heat; melt 1 tbsp butter. Add 1/2 cup finely diced shallots and 3 thyme sprigs; cook 3 minutes. Add 1/2 cup Calvados; stir to deglaze pan. Stir in reserved juices; chicken broth and veal demi-glace. Simmer 3-5 minutes. Whisk in cream; season with salt and pepper. Strain sauce into a sauceboat.
  • Carve roast between bones; arrange alongside apples on platter. Pour some of sauce over meat; pass remaining sauce at table.

Nutrition Facts : Calories 397.6, Fat 14.4, SaturatedFat 5.2, Cholesterol 169.7, Sodium 1115, Carbohydrate 4.1, Fiber 0.7, Sugar 2.5, Protein 58.9

CALVADOS SAUCE



Calvados Sauce image

Make and share this Calvados Sauce recipe from Food.com.

Provided by zeldaz51

Categories     European

Time 25m

Yield 1 1/4 cups, 4 serving(s)

Number Of Ingredients 5

1/2 cup calvados (a type of French apple brandy)
2 cups apple cider
1 medium shallot, finely chopped
1/2 cup heavy cream
2 tablespoons butter, in 1/2-inch cubes

Steps:

  • Put calvados, cider, and shallots in a saucepan.
  • Bring to a rapid boil and simmer until volume is reduced by half.
  • Strain out the shallots, return reduced liquid to pan.
  • Bring to a boil and whisk in cream and butter just prior to serving.

Nutrition Facts : Calories 156.5, Fat 16.8, SaturatedFat 10.5, Cholesterol 56, Sodium 79.1, Carbohydrate 1.6, Protein 0.7

PORK TENDERLOIN WITH CALVADOS SAUCE



Pork Tenderloin with Calvados Sauce image

When life hands you a bottle of Calvados apple brandy...use a couple of tablespoons to make pork tenderloin with a rich, creamy sauce.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 4 servings

Number Of Ingredients 9

1 pork tenderloin (1 lb.)
1 pkt. SHAKE 'N BAKE Chicken Coating Mix
1 medium apple, sliced
1 small onion, chopped
1 cup mushrooms, sliced
2 Tbsp. butter
1/2 cup beef broth
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
2 Tbsp. Calvados apple brandy

Steps:

  • Preheat oven to 400°F. Coat pork with coating mix as directed on package. Place in shallow roasting pan. Bake 30 minutes or until cooked through (165°F).
  • Meanwhile, cook and stir apples, onions and mushrooms in butter in medium saucepan on medium heat until tender. Add broth and cream cheese; cook until cream cheese is completely melted, stirring frequently. Stir in brandy; cook until heated through.
  • Cut pork into slices. Serve topped with the sauce.

Nutrition Facts : Calories 430, Fat 21 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 110 mg, Sodium 740 mg, Carbohydrate 25 g, Fiber 2 g, Sugar 9 g, Protein 28 g

PORK TENDERLOIN WITH CALVADOS SAUCE AND DRIED FRUIT COMPOTE



Pork Tenderloin with Calvados Sauce and Dried Fruit Compote image

Provided by Joe Gannon

Categories     Milk/Cream     Dairy     Fruit     Pork     Sauté     Dinner     Dried Fruit     Pork Tenderloin     Brandy     Fall     Calvados     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 8

2 3/4- to 1-pound pork tenderloins
2 tablespoons (1/4 stick) butter
1 tablespoon olive oil
3 shallots, chopped
1 cup whipping cream
1/2 cup canned low-salt chicken broth
2 tablespoons Calvados (apple brandy) or brandy
Dried Fruit Compote

Steps:

  • Cut pork crosswise into 1-inch-thick medallions; sprinkle with salt and pepper. Melt butter and oil in heavy large skillet over medium-high heat. Working in batches, add pork and sauté until brown and cooked through, about 5 minutes per side. Transfer pork to plate; tent with foil to keep warm. Add shallots to skillet and stir 1 minute. Add cream, broth and Calvados; boil until sauce thickens enough to coat spoon, stirring up browned bits, about 5 minutes. Season sauce with salt and pepper. Divide medallions among 6 plates. Top with sauce; serve with compote.

PORK WITH APPLES, CALVADOS AND APPLE CIDER



Pork with Apples, Calvados and Apple Cider image

Categories     Milk/Cream     Sauté     Apple     Pork Tenderloin     Fall     Calvados     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

1 pound pork tenderloin, trimmed, cut into 1-inch-thick slices
5 tablespoons butter
4 medium Golden Delicious apples (about 1 1/2 pounds); peeled, cored, sliced 1/3 inch thick
1 teaspoon sugar
2 large shallots, chopped
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1/4 cup Calvados or other apple brandy
1 cup whipping cream
1/4 cup apple cider

Steps:

  • Place pork slices between plastic wrap. Using mallet, pound pork slices to 1/4-inch thickness. (Can be prepared 4 hours ahead. Cover tightly and refrigerate.)
  • Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add apples and sugar to skillet and sauté until golden brown, about 6 minutes. Set aside.
  • Melt 2 tablespoons butter in another heavy large skillet over high heat. Season pork with salt and pepper. Add pork to skillet and sauté until just cooked through, about 2 minutes per side. Transfer to plate; keep warm.
  • Melt 1 tablespoon butter in same skillet over medium heat. Add shallots and thyme and sauté 2 minutes. Add Calvados and boil until reduced to glaze, scraping up any browned bits. Stir in cream and cider; boil until mixture thickens to sauce consistency, about 3 minutes. Season with salt and pepper.
  • Reheat apples, if necessary. Arrange a few pork slices on each plate. Spoon sauce over. Top generously with sautéed apple slices and serve.

PORK TENDERLOIN WITH APPLES, CALVADOS AND APPLE CIDER



Pork Tenderloin With Apples, Calvados and Apple Cider image

A great recipe to serve guests. They will think they are eating in a fine restaurant in France. Impressive dish but quick and easy to prepare. From Bon Appetit, May 1994. Calvados can be expensive so you may want to use another apple brandy. To get the best flavor, be sure to use quality ingredients. It is important to use Golden Delicious apples. Many apple varieties are tasty when eaten fresh but do not withstand the cooking process. Use a good quality apple cider...not apple juice. Good apple cider can be found in the produce section during the fall.

Provided by swissms

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb pork tenderloin, trimmed, cut into 1-inch-thick slices
5 tablespoons butter
4 medium golden delicious apples, peeled, cored, sliced 1/3 inch thick (about 1 1/2 pounds)
1 teaspoon sugar
2 large shallots, chopped
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
1/4 cup calvados or 1/4 cup other apple brandy
1 cup whipping cream
1/4 cup good quality apple cider

Steps:

  • Place pork slices between plastic wrap. Using mallet, pound pork slices to 1/4-inch thickness. (Can be prepared 4 hours ahead. Cover tightly and refrigerate.)
  • Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add apples and sugar to skillet and sauté until golden brown, about 6 minutes. Set aside.
  • Melt 2 tablespoons butter in another heavy large skillet over high heat. Season pork with salt and pepper. Add pork to skillet and sauté until just cooked through, about 2 minutes per side. Transfer to plate; keep warm.
  • Melt 1 tablespoon butter in same skillet over medium heat. Add shallots and thyme and sauté 2 minutes. Add Calvados and boil until reduced to glaze, scraping up any browned bits. Stir in cream and cider; boil until mixture thickens to sauce consistency, about 3 minutes. Season with salt and pepper.
  • Reheat apples, if necessary. Arrange a few pork slices on each plate. Spoon sauce over. Top generously with sautéed apple slices and serve.

Nutrition Facts : Calories 570.4, Fat 42.8, SaturatedFat 25, Cholesterol 194.5, Sodium 183.1, Carbohydrate 23.6, Fiber 3.4, Sugar 15.5, Protein 25.3

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