Pork Chops with Apples and Calvados Cream Sauce

I'm not normally such a big apple fan.  Sure, I like some homemade applesauce, but if there's a choice of pies, apple is not number one.  Or two.  Apples are just so...pedestrian.  But for some reason, this fall I've been all over the apples.  First with my Bourbon Hasselback Apples, now with some scrumptious porky apple goodness.  I put these on mashed potatoes, but if you're feeling uber-motivated, you could definitely rock some mashed butternut squash.

Pork Chops with Apples and Calvados Cream Sauce

4 (1-inch thick) loin pork chops (about 1½ pounds total)
Salt and pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
1 large shallot (about 2 ounces), finely chopped
2 Granny Smith apples, cored, peeled, and cut into 16 slices per apple
2 tablespoons packed dark brown sugar
¼ cup Calvados (French apple brandy)
½ cup heavy cream
½ teaspoon celery salt
6 fresh sage leaves, minced
1 tablespoon fresh Italian parsley, minced

In a large skillet, heat the olive oil over medium high heat. Sprinkle the pork chops liberally with salt and pepper, and then place them in the hot pan. Cook until lightly browned, about 2-3 minutes per side. Remove the chops to a plate.

Turn the heat down to medium and add the butter to the pan. Once the butter has melted, add the shallot and sauté until translucent. Add the apple and the brown sugar. Cook for 3 minutes, then add the Calvados, scraping up the bits on the bottom of the pan. Simmer until the liquid is reduced by half. Add the cream, celery salt, sage, and parsley. Add the chops back to the pan along with any juices that have accumulated on the plate.

Cover and simmer over medium to medium-low heat for 20 minutes. Serve each chop topped with some apple slices and cream sauce.

Makes 4 servings