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.