-
1
Make the spice salt: Put peppercorns, cloves, allspice and sage in a spice mill or mortar and grind to a powder.
-
2
Remove to a bowl and stir in salt.
-
3
Season pork chops on both sides with salt mixture.
-
4
(There will be some salt mixture remaining; use it to season the sauce, Step 4.)
-
5
Cover and leave chops at room temperature to absorb seasonings for at least 30 minutes.
-
6
Peel, quarter and core apples, then cut each apple into 12 wedges.
-
7
Melt 1 tablespoon butter in a wide skillet and raise heat to medium-high.
-
8
Add apple wedges in one layer and brown gently on one side, about 2 minutes.
-
9
Brown on the other side and cook for 2 minutes more, or until apples are cooked through but still firm.
-
10
Remove apples from pan and keep warm.
-
11
Add 1 tablespoon butter to pan and swirl to melt.
-
12
Dust pork chops with flour, and place in pan and brown gently for about 4 minutes per side.
-
13
Adjust heat if necessary to keep pork from cooking too quickly.
-
14
Remove chops and keep warm on a platter in a low oven.
-
15
Discard remaining butter.
-
16
Add 1/2 cup cider to pan, raise heat to high and cook down to a syrup.
-
17
Add mustard and chicken broth, and bring to a boil, then reduce heat to a simmer.
-
18
Add potato starch and stir with a wire whisk as the sauce thickens.
-
19
Stir in creme fraiche.
-
20
Season to taste with remaining spiced salt.
-
21
Add 2 tablespoons cider and the Calvados, if using.
-
22
Cook for 1 minute more.
-
23
Spoon sauce over the chops, then spoon the apples around the platter.
-
24
Sprinkle with chives and parsley.
