BRING A LARGE SAUCEPAN OF WATER TO A BOIL. SALT GENEROUSLY. ADD 1/2 CUP OF ORZO PASTA.
HEAT A FRYING PAN ON TOP OF THE STOVE. ADD A SPLASH OF OLIVE OIL.
DRY CHOPS WITH PAPER TOWELS. SALT AND PEPPER. LAY IN THE PAN. COOK ABOUT 4 MINUTES A SIDE. WHEN YOU SEE THE FIRST DROPS OF BLOOD ON THE SURFACE OF THE CHOPS, COOK A MINUTE OR TWO MORE FOR MEDIUM RARE.
MEANWHILE, PEEL THE APPLES, CORE AND CUT INTO 8 SLICES.
TRIM AND DICE SCALLIONS.
WHEN THE CHOPS ARE DONE, REMOVE TO A PLATE. ADD 2 TBSPS OF BUTTER AND THE APPLES. BROWN ON ALL SIDES, THEN LOWER THE HEAT AND ADD THE CHOPPED SCALLIONS. COOK FOR A MINUTE.
DEGLAZE PAN WITH 1/2 CUP OF WHITE WINE. ADD A CUP OF CRÈME FRAÎCHE. STIR WITH A WOODEN SPOON, SCRAPING UP ALL BROWN BITS ON THE BOTTOM OF THE PAN.
RETURN THE CHOPS TO THE PAN. ADD 1 TBSP OF CALVADOS. NAP THE SAUCE OVER THE CHOPS.
WHEN THE ORZO IS DONE, DRAIN IN A SIEVE, THEN STIR WITH 2 TBSPS OF BUTTER.
SERVES 2
0 servings