French-Style Pork Chops with Apples and Calvados
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By Appears in Cook's Illustrated January/February 2015, America's Test Kitchen TV
Classic French versions call for lighting the sauce on fire. Does this technique really make a difference—or is it just kitchen theatrics?
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WHY THIS RECIPE WORKS
Pork and apples is a classic, but usually everyday, pairing. We turned to the French recipe for porc à la Normande to inspire a more elegant rendition. Using thick bone-in chops allowed us more leeway to avoid overcooking, while salting the...
