Cider Pork Chop Dinner

Ingredients

• 2 cups apple cider 
• 1 large carrots cut into 1/2-inch pieces
• 1 teaspoon thyme dried
• 2 tablespoons flour all-purpose
• 0.3 teaspoon nutmeg 
• 0.8 cup half and half 
• 1 tablespoon olive oil 
• 1 medium onion cut into 1/2-inch pieces
• 1 teaspoon pepper 
• 4  pork loin chops bone-in ( and 8 ounces each)
• 4 medium potatoes - remove skin red cubed
• 1 small rutabaga cubed peeled
• 1 teaspoon salt 

Equipment

• bowl
• frying pan

Directions

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.
2. Remove and set aside.
3. Add cider to the pan, stirring to loosen any browned bits.
4. 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.
5. 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.