• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme, crushed
• 1/2 teaspoon pepper
• 1/2 pound pork chops , 1 inch thick, excess fat cut away
• 2 tablespoon olive oil
• 2 cups apple cider or juice
• 1/4 cup dry sherry
• 2 medium onions, quartered
• 8 new potatoes, quartered
• 2 large carrots, cut into 1-inch-pieces
• 1 large turnip or small rutabaga, peeled and cut in 3/4 cubes
• 3/4 cup half-and-half
• 2 tablespoons all-purpose flour

Method

In a small bowl combine salt, thyme and pepper. Rub mixture onto both sides of chops.

Heat a medium skillet.  When warm, swirl in oil and let heat until very hot, but not to the smoking point. Lower heat to medium and brown chops in hot oil for 4 to 5 minutes on each side. Remove chops from skillet and set aside.

Put cider and sherry in skillet, scraping up any browned bits. Return chops to skillet and add onions, potatoes, carrots and turnip. Bring to a boil.  When boiling, immediately reduce heat to a simmer. Cover and cook, simmering, 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 in a low oven.  

Sauce: 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. Pour a little over the cooked meat and vegetables, put remaining sauce in a gravy boat.  

Serves: 4

Contributor: Pat Ciesla

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