Directions:
- 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. Remove and set aside.
- Add cider to the pan, stirring to loosen any browned bits. 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.
- 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. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 464.34 Kcal (1944 kJ) | ||
| Calories from fat | 137.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.27g | 23% | |
|---|---|---|---|
| Cholesterol | 66.12mg | 22% | |
| Sodium | 705.56mg | 29% | |
| Potassium | 1459.16mg | 31% | |
| Total Carbs | 59.88g | 20% | |
| Sugars | 17.8g | 71% | |
| Dietary Fiber | 5.92g | 24% | |
| Protein | 22.53g | 45% | |
| Vitamin C | 27.1mg | 45% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 3.1mg | 17% | |
| Calcium | 133.3mg | 13% | |
| Amount Per 100 g | |||
| Calories | 91.5 Kcal (383 kJ) | ||
| Calories from fat | 27.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.01g | 23% | |
|---|---|---|---|
| Cholesterol | 13.03mg | 22% | |
| Sodium | 139.03mg | 29% | |
| Potassium | 287.53mg | 31% | |
| Total Carbs | 11.8g | 20% | |
| Sugars | 3.51g | 71% | |
| Dietary Fiber | 1.17g | 24% | |
| Protein | 4.44g | 45% | |
| Vitamin C | 5.3mg | 45% | |
| Iron | 0.6mg | 17% | |
| Calcium | 26.3mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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