PorkCalvados Apple braise

Excellent dinner last night. Cut up pork "stew" meat and braise with onions, garlic, mushroom, etc... in calvados and wine. add apples at the end that stay a bit crunchy. Garnish with toasted almonds to give it extra crunch. Excellent. We served it over spaetzle. The spaetzle had a twist we picked up from our French cook book. After cooking the dough, put it in a skillet with melted butter and suate lightly. Very nice touch. forgot the photos. Pinot was terrific with this. The book also suggests a oaked chardonnay. I think a dry reisling from alsace would also be good. Would highlight the apple more.