Normandy-style pork chops with apples and cider cream sauce

Pre-season the chops with salt only. Heat unsalted butter and a bit of oil over medium heat and sear the chops about four minutes a side, close to 15 minutes in all, to colour them and leave juices in the pan.

Meanwhile warm butter until it foams and saute the thinly sliced apples with a little salt and pepper; they take over 10 minutes.

Turn off the heat, put the chops on a tray, cover with foil and keep warm in the oven.

Pour off the excess fat from the pan.

Put the pan back on high heat, add the cider and scrape the bottom with a spoon to lift the caramelized juices; reduce for one or two minutes.

Add the cream, bring to the boil and cook one or two minutes, judging the amount of cream by the colour, until the sauce coats the spoon and a finger leaves a mark.

Adjust the seasoning with salt and pepper and add a little calvados.

Return the chops and their juices to the sauce and warm gently one or two minutes a side.

Plate the chops with the sauce, decorate with a few slices of apple.