Côtes de porc Vallée d’Auge

Grilled pork chops with cider sauce

This is a delicious way to serve pork chops; we think it goes well with mashed potatoes. Elizabeth David, whose book ‘French Provincial Cooking’ this recipe comes from, suggests straw potatoes, or a purée, or simply a plain green salad. You decide.

For 4

4 pork chops
3 or 4 shallots
glass of cider
parsley
small amount butter or olive oil for cooking
salt and pepper for seasoning
small amount Calvados, optional

Chop 3 or 4 shallots very finely with parsley; season with salt and pepper; score 4 pork chops lightly on each side and spread with the shallot mixture. Moisten with melted butter or olive oil, and grill. Have ready a glass of cider heated in a small pan and when the chops are cooked transfer the grilling to the top of stove, pour in the cider; let it bubble over a very fast flame until it has amalgamated with the juices from the meat and formed a sauce, which will take 2 or 3 minutes. If Calvados is available, add a small quantity after the cider has been poured into the pan. It cuts the richness of the pork.