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Cider Pork Chop Dinner

 Cider Pork Chop Dinner
When the cooler days of autumn arrive, I like to make this recipe to fill my kitchen with the hearty aromas of pork, vegetables and apple cider.
4 ServingsPrep: 30 min. Cook: 1 hour


  • 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,

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Cider Pork Chop Dinner (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.