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1
For the pork chops, heat a drizzle of olive oil in a pan, season the chops with salt and pepper and cook over medium heat a few minutes until nicely browned on each side.
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2
Remove chops from the pan, wipe out any oil that is left.
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3
Mix the calvados and honey in a cup and stir until well combined then pour into the pan that you wiped clean.
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4
Heat over medium heat and wait for the liquid to start bubbling and then add the pork chops.
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5
Stir them around the pan and turn a few times until all the liquid is absorbed.
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6
This will take a few minutes only.
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7
When done, set over low heat to keep warm.
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8
For the apple sauce, core the apple and slice into about half a thumb size pieces.
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9
Melt the 20g of butter in a pan over medium heat and gently fry the pieces of apple for about 5 minutes, till they start to brown.
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10
Remove them from the pan and set aside.
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11
Then, using the same pan, saute the shallot for a few minutes to soften up.
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12
Pour in the cider and let it bubble for a few minutes, stir in mustard, creme fraiche and the reserved apples to warm them up again.
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13
Continue to heat over low heat.
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14
For the potatoes, peel the potatoes and cut in half or smaller equal sized pieces.
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15
Boil the potatoes in salted water for 15-25 minutes, depending on the size of the pieces.
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16
When they are fork tender, then drain the water off and return pot to the heat for a few minutes, to let the rest of the water to evaporate.
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17
Mash the potatoes till there are no lumps, then add the butter (40g) and mash again.
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18
Stir the milk and cream into the potato puree heating on low heat.
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19
Depending how watery the potatoes are, you may not need the whole amount of milk and cream.
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20
Season with salt an pepper to taste.
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21
Serve the chops with a few spoons full of potato puree and the apple sauce on top.
