Pork & Apple – Rozanne Stevens

Calvados Pork & Caramelised Apples created by Rozanne Stevens


  • 2 tbsp Avonmore Butter
  • 1 tbsp olive oil
  • 2 red eating apples, cored and cut into 8 wedges
  • 4 x 150g boneless pork chops
  • 2 shallots, finely chopped
  • 100g chestnut mushrooms, sliced
  • 1 twig thyme
  • 50ml Calvados brandy or Longueville House Apple Brandy (from Mallow, Co.Cork)
  • 250ml Avonmore Cooking Cream


  1. Melt the butter in the frying pan and gently fry the apples and shallots until golden. Season and set aside.
  2. Heat a little olive oil in the pan and cook the mushrooms on a high heat until golden. Set aside.
  3. Trim the excess fat from the pork and season well on both sides. Add a tablespoon of oil to the pan and fry for 8-10 minutes. Set aside to be returned to the pan to cook in the sauce.
  4. Deglaze the pan with the Calvados and cook for a few seconds.
  5. Add the pork chops, cream, mushrooms and thyme twig and simmer for 5 minutes.
  6. Season to taste and serve drizzled over the pork with the caramelised apples.

Calvados apple brandy and caramelised apples really transform this dish into a special midweek meal or even to feed friends. Calvados is a great storecupboard ingredient for jazzing up pork and chicken dishes.

2.50 avg. rating (52% score) - 6 votes

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