This only takes half an hour (including preparation) so it’s quick enough for a weekday evening – but it’s delicious.  No need for acknowledgements this time as this one is all my own – but don’t let that put you off, at least until you’ve tried it.

Pour about a tablespoon of olive oil (I use garlic infused oil for a little extra flavour) into a large frying pan and heat until it is shimmering then place the pork chops in the oil and leave to brown for  8 to 10 minutes.  Turn the chops over and pour in a generous splosh of good quality calvados (I never measure this precisely), turn up the heat and after a few seconds tilt the pan and the calvados should ignite, giving this effect (watch your eyebrows!):

Shake the pan a little and then let the flames die down of their own accord and pour in about a third of a bottle of white wine – enough to almost, but not quite, cover the chops.  Once the liquid starts to bubble nicely turn the heat down, cover with a lid and then leave to simmer for about ten minutes until the pork is just about cooked through.

Remove the chops to a plate and place in a warm oven.  Add two walnut-sized knobs of butter and, when these have melted add a thinly sliced leek and allow to soften, stirring occasionally.  When the leek is just about cooked pour in a 300ml pot (approx half a pint) of double [heavy] cream.  Turn up the heat and keep stirring.  After a few minutes the creamy sauce will begin to thicken nicely – keep stirring and keep it at just about boiling point but don’t allow it to boil too fiercely.  The cream needs to be really fresh otherwise it will curdle or separate.

It’s ready to serve when the consistency looks like this:

Serve the chops with the vegetables of your choice and the sauce either poured over the meat, or served next to it – depending on your preference – and sprinkle over some chopped parsley or chives if you want to present it nicely.  I have to say that brussels sprouts go particularly well with this sauce.  I served this with a nice bottle of Gavi (see the wine page), which worked rather well.

Enjoy – and do let me know what you think.