Cider Pork Chops with Vegetables
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Ingredients
| 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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Instructions
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.
Author's Comments
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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