Calvados pork chops
Instructions
Check the bone to the pork chops, then sprinkle with sliced garlic, salt, ground pepper and cook gently in butter together with the bacon bits and a sprig of Rosemary.
When the chops are cooked, remove them and in their cooking, Saute over high heat, the pumpkin in cubes.
Fiammeggiate with Calvados and as soon as the alcohol evaporated, add the cream, salt and pepper.
Please restrict the sauce, set the chops and serve.
Ingredients and dosing for 4 persons
- 4 pork chops
- 200 g of groat and shelled pumpkin
- 150 g of cream
- 50 g of sliced bacon
- Garlic
- Rosemary
- 1 walnut butter
- 1 dram of calvados
- Salt
- Black pepper in grains