Remove thick band of fat that runs one edge of the pork loin chop and then pound with a meat mallet both sides to flatten.
Heat butter and oil in a large heavy based pan and add pork. Cook over a medium high heat until just cooked through and browned on both sides. You may need to do this in two batches if your pan is not large enough. Do not over crowd the pork chops or they will stew and not brown.
Remove pork from pan and place on a plate. Cover with foil to keep warm.
Add sliced apple to the pan and cook, stirring, until browned and just tender.
Add sultanas, tarragon, Calvados and cream to the pan. Stir and bring to a simmer and the sauce slightly thickens.
Place pork back into the pan tow warm through and coat with the sauce.
Serve immediately with sauce and apples spooned over the pork.
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Don't Over Cook Your PorkDon’t overcrowd the pork in the pan. You may need to cook the pork loin chops in two batches if your pan isn’t large enough. Do not over crowd the pork or the chops will stew and not brown.Cook the pork loin chops until they are just cooked, or slightly under. They will finish cooking when you return them to the sauce, you don’t want to over cook them.CalvadosCalvados is an apple brandy that is traditionally made in Normandy. The brandy is made from apples instead of grapes and has a unique flavour.Calvados may be replaced with 1 ½ tablespoons brandy + 2 tablespoons apple juice