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Makes 4 servings. 8 ea New potatoes, quartered, or
1/2 t Salt -2 medium potatoes, cut
1/2 t Dried thyme, crushed -into 3/4-
1/2 t Pepper Inch cubes
4 ea 8-ounce pork chops, cut 2 lg Carrots, cut into 1-inch
-1-inch thick and trimmed -pieces
-of excess fat 1 ea Turnip or rutabaga, peeled
2 T Olive oil or vegetable oil -and cut into 3/4-inch cubes
2 c Apple cider or juice 3/4 c Half-and-half
1/4 c Dry sherry 2 T All-purpose flour
2 md Onions, quartered 1/4 t Ground nutmeg
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 thick- ened 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. Origin:
From the Oregonian's FOODday, 1/26/93. Shared by: Stephen Ceideburg
Submitted By SHARON STEVENS On 11-12-94
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
English celebrity chef also known as The Naked Chef. BBC food television shows.
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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