Pork Chops With Calvados

Preparation:

Preparation: Trim the bone from the pork chops, then sprinkle them with slices of garlic, salt, a grind of pepper and cook them gently in the butter together with the bacon cut into small pieces and a sprig of rosemary. When the chops are cooked, remove them and brown the diced pumpkin in their cooking juices over high heat. Flame with the Calvados and, as soon as the alcohol has evaporated, add the cream, salt and pepper. Let the sauce reduce, put the chops back in and serve.