Cider pork chops with vegetables

Yield: 4 Servings

Measure Ingredient
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 New potatoes **
2 larges Carrots, cut into 1-inch pieces
1 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

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