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Cider Pork Chops

Makes 4 servings.
1/2 t Salt
1/2 t Dried thyme, crushed
1/2 t Pepper
4 ea 8-ounce pork chops, cut 1-inch thick and trimmed of excess fat
2 T Olive oil or vegetable oil
2 c Apple cider or juice
1/4 c Dry sherry
2 md Onions, quartered
8 ea New potatoes, quartered, or 2 medium potatoes, cut into 3/4-inch cubes
2 lg Carrots, cut into 1-inch pieces
1 ea Turnip or rutabaga, peeled and cut into 3/4-inch cubes
3/4 c Half-and-half
2 T All-purpose flour
1/4 t Ground nutmeg

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 thick- ened and bubbly. Cook and stir for 1 minute more. Pass gravy with chops and vegetables.

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