- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 bone-in pork loin chops (1 inch thick and 8 ounces each)
- 1 tablespoon olive oil
- 2 cups apple cider or juice
- 4 medium red potatoes, cubed
- 1 medium onion, cut into 1/2-inch pieces
- 1 large carrot, cut into 1/2-inch pieces
- 1 small turnip or rutabaga, peeled and cubed
- 2 tablespoons all-purpose flour
- 1/4 teaspoon ground nutmeg
- 3/4 cup half-and-half cream
- Combine the thyme, salt and pepper; rub over both sides of pork chops. In a large skillet over medium heat, brown the chops in oil on both sides. Remove and set aside.
- Add cider to the pan, stirring to loosen any browned bits. Add the potatoes, onion, carrot, turnip and pork chops. Bring to a boil. reduce heat; cover and simmer for 1 hour or until meat juices run clear and vegetables are tender, stirring occasionally.
- Transfer pork chops and vegetables to a serving platter and keep warm. For gravy, bring the pan juices to a boil; cook, uncovered, until reduced to 3/4 cup. In a small bowl, combine the flour, nutmeg and cream until smooth. stir into reduced liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. serve with meat and vegetables. Yield: 4 servings.
Originally published as Cider Pork Chop Dinner in Country Extra November 2003, p51
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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