Cider Pork Chops with Vegetables

• 1/2 tsp. salt
• 1/2 tsp. dried thyme, crushed
• 1/2 tsp. pepper
• 8 oz. pork chops, cut 1-inch thick and trimmed
• 2 tbsp. olive oil
• 2 cups apple cider
• juice
• 1/4 cup dry sherry
• 2 md. onions, quartered
• 8 new potatoes
• 2 lg. carrots, cut into 1-inch pieces
• 1 turnip
• rutabaga, peeled and cut into 3/4-inch cubes
• 3/4 cup half-and-half
• 2 tbsp. all-purpose flour
• 1/4 tsp. ground nutmeg

1. In a small bowl combine salt, thyme and pepper.
2. Rub thyme mixture onto both sides of chops.
3. In a 12-inch skillet brown chops in hot oil over medium heat for 4 to 5 minutes on each side.
4. Remove chops from skillet.
5. Add cider and sherry to skillet, scraping up any browned bits.
6. Return chops to skillet; add onions, potatoes, carrots and turnip.
7. Bring to boiling; reduce heat.
8. Cover and simmer about 45 minutes or until tender, stirring occasionally.
9. With a slotted spoon transfer chops and vegetables to a serving platter, reserving the liquid in the skillet.
10. Cover platter and keep warm.
11. For gravy, boil remaining liquid, uncovered, over medium-high heat until reduced to 3/4 cup (about 8 minutes).
12. In a small bowl slowly stir half-and-half into flour and nutmeg; add to reduced liquid, stirring constantly.
13. Cook and stir until thickened and bubbly.
14. Cook and stir for 1 minute more.
15. Pass gravy with chops and vegetables.

salt, thyme, pepper, pork chops, olive oil, apple cider, sherry, onions, potatoes, carrots, allpurpose flour, ground nutmeg

Taken from www.foodgeeks.com/recipes/3679 (may not work)