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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
:20 |
Total Time: |
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Ingredients: |
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1/2 tsp. salt
1/2 tsp. dried thyme, crushed
1/2 tsp. pepper
8 oz. pork chops, cut 1-inch thick and trimmed
2 tbsp. olive oil
2 cups apple cider or juice
1/4 cup dry sherry
2 md. onions, quartered
8 new potatoes
2 lg. carrots, cut into 1-inch pieces
1 turnip or rutabaga, peeled and cut into 3/4-inch cubes
3/4 cup half-and-half
2 tbsp. all-purpose flour
1/4 tsp. ground nutmeg
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Directions:
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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 3/4 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 thickened and bubbly. Cook and stir for 1 minute more. Pass gravy with chops and vegetables.
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Per serving: 487 calories; 33 grams protein; 42 grams carbohydrate; 19 grams fat; 106 milligrams cholesterol; 399 milligrams sodium; 4 grams fiber.
From the Oregonian's FoodDay, 1/26/93.
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