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Roasted Heritage Berkshire Pork Chops with Apple Pan Sauce
  • Berkshire Pork is also known as Kurobuta in Japan
  • Oliver Cromwell's favorite pork
  • Calvados is booze made of apples

2 Berkshire pork chops, 1 inch thick
1 apple
1/4 cup Calvados
1/2 cup of demi-glace
1 teaspoon of sage, chopped
2 tablespoons of butter
1 tablespoon of olive oil
Salt and pepper


Preheat the oven to 350ºF.

Pat the pork chops dry and sprinkle with salt and pepper.

In an ovenproof pan, put in 1 tablespoon of butter and olive oil, and on high heat, sear the pork chops for 2 minutes on each side, until nice and brown.

Spoon out most of the fat in the pan and put the pan in the oven. Roast the pork chops for 10 minutes, until the internal temperature is 140ºF. Berkshire pork is best at this temperature, which is lower than the USDA recommended temperature of 160ºF. If you are a concerned person, then you are better off sticking with 160ºF.

A couple minutes before you think the pork chops are done, you can peel, core and chop the apple into little pieces.

Take the pan out of the oven, remove the pork chops and keep warm.

In the now empty pan used to roast the pork, put back on a burner on medium-high heat, and then add the apples, sage and remaining tablespoon of butter. Caramelize for a minute or two. Then, add the Calvados and reduce by half to burn off the alcohol. Add the demi-glace, any juices in the bowl from the reserved pork, and salt and pepper. Reduce for minute or two until it is nice and thick.

Spoon the sauce over the pork chops and serve.

Serves 2.


leftRepression is the fickle mother of sloppy rebellion. A strong, brave few continue to use heavy cream, butter, rendered fat, salt, sugar, and whole milk. Thank you for joining the Eat Dangerously revolution.