I have a question about step 4 on the recipe "Cider Brined Pork with Calvados, Mustard and Thyme" from Oui, Chef.
What can you sub for calvados? Red wine? Bourbon? Obviously these are different, but they're what I have on hand generally...
"Pour off excess oil, and deglaze the pan with the calvados over medium heat , scraping the bottom of the pan well, letting the brandy reduce to a glaze. Add 2 tablespoons butter to the skillet over medium heat and add the shallots and thyme, and sauté 2 minutes. Stir in cream and cider; boil until mixture thickens to sauce consistency, about 3 minutes. Stir in mustard, season with salt and pepper, remove from heat and serve with the pork.