INGREDIENTS

INSTRUCTIONS

* cut 1-inch thick and trimmed of excess fat ** quartered, or 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 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 thickened and bubbly. Cook and stir for 1
minute more. Pass gravy with chops and vegetables.
Per serving: 487 calories, 33 grams protein, 42 grams carbohydrate, 19
grams fat, 106 milligrams cholesterol, 399 milligrams sodium, 4 grams
fiber.
From the Oregonian's FOODday, 1/26/93.
Posted by Stephen Ceideburg
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Awesome: you don’t know the meaning of the word until you meet Jesus”