Monday, October 10, 2011

Cider Pork Chop Dinner

My picky 7 year old says this is his new favorite.  From allrecipes.

  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 bone-in pork loin chops, 1 inch thick
  • 1 tablespoon olive or vegetable oil
  • 2 cups apple cider
  • 4 medium red potatoes, cubed ( I  have only Idaho ones)
  • 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 ( I used rutabaga)
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup half-and-half cream


  1. 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.
  2. 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.
  3. 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.

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