Braised Pork Chops In Cider-Horseradish Cream Sauce

• 6 boneless pork chops 3/4-inch thick
• 1 pound baby carrots 3 cups
• vegetable oil
• 1 cup apple cider OR apple juice
• 3/4 teaspoon thyme crushed
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup light cream OR half & half
• 1 tablespoon cornstarch
• 2 tablespoons horseradish

1. In a covered saucepan cook carrots in a small amount of boiling water about 12 minutes or until crisp-tender; drain.
2. Meanwhile, heat a large skillet over medium-high heat. Brush chops lightly with a little oil and brown 2 minutes on each side. Add apple cider, thyme, salt and pepper to skillet; cover tightly and cook over low heat for 5-6 minutes or until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Arrange chops and carrots on a serving platter; keep warm.
3. Combine cream and cornstarch. Stir cream mixture and horseradish into skillet. Cook over medium heat, stirring constantly, until the sauce thickens. Serve over the chops and carrots.

pork chops, carrots, vegetable oil, apple cider or apple juice, thyme, salt, pepper, light cream, cornstarch, horseradish

Taken from www.yummly.com/recipe/Braised-Pork-Chops-in-Cider-Horseradish-Cream-Sauce-2247977 (may not work)