½

tsp

salt

½

tsp

dried thyme; crushed

½

tsp

black pepper

1

kg

pork loin chops

2

Tbs

vegetable oil

3

cups

apple juice

¼

cup

dry sherry

2

onions; quartered

2

medium

potatoes; cut into 2cm cubes

2

large

carrots; cut into 2cm pieces

1

turnip; peeled and cut into 2cm cubes

4

cups

whole milk

2

Tbs

all-purpose flour

4

tsp

ground nutmeg

1

In a small bowl combine salt, thyme and pepper. Rub thyme mixture onto both sides of chops and trim of excess fat.

2

In a 12" 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.

3

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.

4

Cover platter and keep warm. For gravy, boil remaining liquid, uncovered, over medium-high heat until reduced to ¼ cup, about 8 minutes.

5

In a small bowl slowly stir half-and-half into flour and nutmeg, add to reduced liquid, stirring constantly.

6

Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Pass gravy with chops and vegetables.