Recipe - Cider Pork Chops With Vegetables

Stephen Ceideburg
One half teaspoon Salt
One half teaspoon Dried thyme, crushed
One half teaspoon Pepper
8 ounce Pork chops *
2 tablespoon Olive oil
2 cup Apple cider or juice
One fourth cup Dry sherry
2 md Onions, quartered
8 New potatoes **
2 lg Carrots, cut into 1inch
pieces
1 Turnip or rutabaga ***
Three fourths cup Halfandhalf
2 tablespoon Allpurpose flour
One fourth teaspoon Ground nutmeg

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

In a small bowl combine salt, thyme and pepper. Rub thyme mixture onto both
sides of chops. In a 12inch 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 mediumhigh heat until
reduced to Three fourths cup, about 8 minutes. In a small bowl slowly stir
halfandhalf 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini