Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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