½

tsp

salt

½

tsp

dried thyme

½

tsp

pepper

2

kg

pork shoulder chops

2

Tbs

olive oil

2

cups

apple cider

¼

cup

dry sherry

2

medium

onions; quartered

2

red potatoes; washed, peeled and cut into 2cm cubes.

2

large

carrots; cut into 2.5cm pieces

1

turnip; peeled and cut into 2cm cubes.

¾

cup

whole milk

2

Tbs

flour

¼

tsp

ground nutmeg

1

In a small bowl combine salt, thyme and pepper. Rub thyme mixture onto both sides of chops. In a 30cm skillet brown chops in hot oil over medium heat for 4 to 5 minutes on each side. Remove chops from skillet.

2

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.

3

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.

4

For gravy, boil remaining liquid, uncovered, over medium-high heat until reduced to ¾ cup, about 8 minutes.

5

In a small bowl slowly stir milk 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.