Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Stephen Ceideburg |
| ½ teaspoon | Salt |
| ½ teaspoon | Dried thyme, crushed |
| ½ teaspoon | Pepper |
| 8 ounces | Pork chops * |
| 2 tablespoons | Olive oil |
| 2 cups | Apple cider or juice |
| ¼ cup | Dry sherry |
| 2 mediums | Onions, quartered |
| 8 \N | New potatoes ** |
| 2 larges | Carrots, cut into 1-inch pieces |
| 1 \N | Turnip or rutabaga *** |
| ¾ cup | Half-and-half |
| 2 tablespoons | All-purpose flour |
| ¼ teaspoon | Ground nutmeg |
* cut 1-inch thick and trimmed of excess fat ** quartered, or 2 medium potatoes, cut into ¾-inch cubes *** peeled and cut into ¾-inch cubes
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 thickened 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.
From the Oregonian's FOODday, 1/26/93.
Posted by Stephen Ceideburg