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Ingredientes
- 1/2 tsp Salt
- 1/2 tsp Dry thyme, crushed
- 1/2 tsp Pepper
- 8 ounce Pork chops *
- 2 Tbsp. Extra virgin olive oil
- 2 c. Apple cider or possibly juice
- 1/4 c. Dry sherry
- 2 med Onions, quartered
- 8 x New potatoes **
- 2 lrg Carrots, cut into 1-inch pcs
- 1 x Turnip or possibly rutabaga ***
- 3/4 c. Half-and-half
- 2 Tbsp. All-purpose flour
- 1/4 tsp Grnd nutmeg
Direcciones
- * Cut 1-inch thick and trimmed of excess fat** quartered, or possibly 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 mix onto both sides of chops. In a 12-inch skillet brown chops in warm oil over medium heat for 4 to 5 min on each side. Remove chops from skillet.
- Add in cider and sherry to skillet, scraping up any browned bits. Return chops to skillet; add in onions, potatoes, carrots and turnip. Bring to boiling; reduce heat. Cover and simmer about 45 min or possibly till 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 hot.
- For gravy, boil remaining liquid, uncovered, over medium-high heat till reduced to 3/4 c., about 8 min. In a small bowl slowly stir half-and-half into flour and nutmeg; add in to reduced liquid, stirring constantly. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Pass gravy with chops and vegetables.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 785g | |
| Recipe makes 4 servings | |
| Calories 732 | |
| Calories from Fat 250 | 34% |
| Total Fat 28.07g | 35% |
| Saturated Fat 10.08g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 57mg | 19% |
| Sodium 1136mg | 47% |
| Potassium 2599mg | 74% |
| Total Carbs 100.91g | 27% |
| Dietary Fiber 9.9g | 33% |
| Sugars 22.02g | 15% |
| Protein 18.66g | 30% |
