Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg
1/2 ts Salt
1/2 ts Dried thyme, crushed
1/2 ts Pepper
8 oz Pork chops *
2 tb Olive oil
2 c Apple cider or juice
1/4 c Dry sherry
2 md Onions, quartered
8 New potatoes **
2 lg Carrots, cut into 1-inch
-pieces
1 Turnip or rutabaga ***
3/4 c Half-and-half
2 tb All-purpose flour
1/4 ts Ground nutmeg

* cut 1-inch thick and trimmed of excess fat ** quartered, or 2 medium
potatoes, cut into 3/4-inch cubes *** peeled and cut into 3/4-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 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.

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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