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• pork chops               4
• green apples            2
• unsalted butter         10 g
• sugar                        20 g
• lemon juice                5 ml
• olive oil                      5 ml
• Calvados                  15 ml
• apple juice                 50 ml
• whole pepper           10 g
• veal stock                 300 ml

• Thinly dice the apples, stir them fry in a pan with butter, let it brown, add sugar, let it melt, and deglaze with lemon juice.
• Cut a pocket in each pork chop and stuff it with the apple garnish.
• In a pan with olive oil, cook the pork chops at high heat to have them brown, let it cook for 4 to 5 minutes or to desired cooking result.  
• Set the pork chops aside and keep warm, remove all fat from the pan, deglaze with Calvados, and let it flamb slightly, add apple juice and whole pepper, let it reduce by half, add the stock veal, then simmer gently for 3 to 4 minutes.

Set the pork chops in the plates, coat them with sauce and serve with vegetables of your choice.

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