Side Pannel
Cider Pork Chops with Vegetables
Cider Pork Chops with Vegetables
- Recipe Submitted by ADMIN on 09/26/2007
Category: Meat
Ingredients List
- Stephen Ceideburg
- 1/2 ts Salt
- 1/2 ts Dried thyme, crushed
- 1/2 ts Pepper
- 8 oz Pork chops *
- 2 tb Olive oil
- 2 c Apple cider or juice
- 1/4 c Dry sherry
- 2 md Onions, quartered
- 8 New potatoes **
- 2 lg Carrots, cut into 1-inch
- -pieces
- 1 Turnip or rutabaga ***
- 3/4 c Half-and-half
- 2 tb All-purpose flour
- 1/4 ts Ground nutmeg
Directions
* cut 1-inch thick and trimmed of excess fat ** quartered, or 2 medium
potatoes, cut into 3/4-inch cubes *** peeled and cut into 3/4-inch cubes
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 thickened 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.
potatoes, cut into 3/4-inch cubes *** peeled and cut into 3/4-inch cubes
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 thickened 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.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
