Cider pork chops

4 servings

Ingredients

Quantity Ingredient
Makes 4 servings.
½ teaspoon Salt
½ teaspoon Dried thyme, crushed
½ teaspoon Pepper
4 eaches 8-ounce pork chops, cut 1-inch thick and trimmed of excess fat
2 tablespoons Olive oil or vegetable oil
2 cups Apple cider or juice
¼ cup Dry sherry
2 mediums Onions, quartered
8 eaches New potatoes, quartered, or 2 medium potatoes, cut into 3/4-
Inch cubes
2 larges Carrots, cut into 1-inch pieces
1 each Turnip or rutabaga, peeled and cut into 3/4-inch cubes
¾ cup Half-and-half
2 tablespoons All-purpose flour
¼ teaspoon Ground nutmeg

Directions

In a small bowl combine salt, thyme and pepper. Rub thyme mixture onto both sides of chops. In a 12-inch skillet brown chops in hot oil over medium heat for 4 to 5 minutes on each side. Remove chops from skillet. Add cider and sherry to skillet, scraping up any browned bits. Return chops to skillet; add onions, potatoes, carrots and turnip. Bring to boiling; reduce heat. Cover and simmer about 45 minutes or until tender, stirring occasionally. With a slotted spoon, transfer chops and vegetables to a serving platter, reserving the liquid in the skillet. Cover platter and keep warm. For gravy, boil remaining liquid, uncovered, over medium- high heat until reduced to ¾ cup, about 8 minutes. In a small bowl slowly stir half-and-half into flour and nutmeg; add to reduced liquid, stirring constantly.

Cook and stir until thick- ened and bubbly. Cook and stir for 1 minute more. Pass gravy with chops and vegetables. Per serving: 487 calories, 33 grams protein, 42 grams carbohydrate, 19 grams fat, 106 milligrams cholesterol, 399 milligrams sodium, 4 grams fiber. Origin: From the Oregonian's FOODday, 1/26/93. Shared by: Stephen Ceideburg Submitted By SHARON STEVENS On 11-12-94

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