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Pan-Fry

Pork Chops with Cider-Poached Rutabaga
Ingredients
2 tablespoons canola or light olive oil, divided
1 large yellow onion, diced
1 1/2 pounds (about 1 medium) rutabaga, peeled and cut into 1/2-inch cubes
3/4 cup apple cider
1 cup large red-skinned apples, such as Gala or Fuji, peeled and diced
1 tablespoon fresh thyme leaves or 1 tsp. dried
1/4 teaspoon ground nutmeg
4 (4 oz.) boneless center-cut pork chops
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 fresh thyme sprigs (optional garnish)
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Pork Chops with Cider-Poached Rutabaga

Pork Chops with Cider-Poached Rutabaga

Pork Chops with Cider-Poached Rutabaga
Two Stars Guiding Stars
  • Servings:Serves 4
  • Prep Time:23 minutes
  • Cook Time:47 minutes
directions
1. Heat 1 Tbsp. of the oil in a large skillet over medium heat. Add onion and cook for 6 minutes. Add rutabaga and cider, bring to a boil, reduce heat to medium-low, and simmer, covered, until rutabaga is tender, about 25 minutes. Stir in apples, thyme, and nutmeg. Return to a simmer for another 10 minutes.
2. In a separate skillet, heat remaining 1 Tbsp. oil over medium heat. Season porkwith salt and pepper, then add to skillet. Cook 5 to 6 minutes per side, or until chops reach an internal temperature of 145 degrees F. Let rest for at least 3 minutes before serving.
3. To serve, divide rutabaga and chops among 4 plates. Garnish with thyme sprigs if desired.
Source: Hannaford fresh Magazine, November - December 2012
 
 
 
 
 
 
 
 
 
 
 
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