Pork with Calvados cream

Pork with Calvados cream is the Norman classic: pan-fried pork escalope or medallions finished in a sauce of Calvados, cream, and often apple or shallot. The fat load from the cream is substantial, the Calvados adds apple-spirit depth and a slight bitterness from the distillate, and the apple brings the same sweet-acid dynamic as apple sauce but in a richer, more integrated form. The wine must cut the cream fat, engage the apple-and-Calvados character, and match the Norman register of the dish.