Take a pork chop and get it to room temperature. Nicely season the pork with salt and pepper on both sides.
Get the pan nice and hot, pour a tablespoon of olive oil. Place the pork inside the pan. Cook 90 seconds on each side to color. To the pan add a couple of knobs of butter. Then, cook it for more 8 minutes.
Take the pork out and set aside. To the pan pour some olive oil. Add minced garlic and chopped shallots. That is where we start to make the most amazing sauce.
Now we deglaze the pan with 3 tablespoons of Calvados. Then, reduce the alcohol. Now, add 100 ml of chicken stock. Bring it up to boil and cook for 2 minutes.
Then, add 50 ml of cream, bring it to boil.
Add a teaspoon of Dijon mustard and a teaspoon of grain mustard. Now the pork goes back to the pan for 4 minutes.
Next step is caramelized apples. Peel and core the apple. Slice it.
Make a caramel. Put some brown sugar into the pan. When it starts melting, add some butter. Add star anise and cinnamon. Season the apples with salt and pepper. Place the apples into the pan. Deglaze with Calvados.
To serve: place braised cabbage, we’re going to sit the pork on the top of cabbage. Then, put some mashed potatoes. Lift the pork out of the sauce and then spoon the mustard sauce on the top. Add caramelized apples. Cook this recipe with a photo!