Calvados Pan-Fried Pork Chops

1. 1

   Season chops all over with salt and pepper, then sprinkle with thyme and sage.

2. 2

   Heat oil in a large nonstick frying pan over medium heat. Add chops and cook 5 minutes, or until nicely browned underneath. Turn chops over and pour in Calvados; cook until liquid evaporates, 2 to 3 minutes. Reduce heat to medium low, cover pan, and cook 6 minutes, or until chops are barely pink in the center (cut to test).

3. 3

   Transfer chops to a warm plate, tent with foil, and let rest 5 minutes.

4. 4

   Add mushrooms to pan and cook in pork juices 2 to 3 minutes, or until tender.

5. 5

   Note: Nutritional analysis is per serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.