Braised Pork Chops in Cider-Horseradish Cream Sauce

Name: Braised Pork Chops in Cider-Horseradish Cream Sauce
Total time: 2100 s
Yield: 6 servings
Ingredients: 6 boneless pork chops 3/4-inch thick; 1 pound baby carrots 3 cups; vegetable oil; 1 cup apple cider OR apple juice; 3/4 teaspoon thyme crushed; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/4 cup light cream OR half & half; 1 tablespoon corn starch; 2 tablespoons horseradish

Pork

10Ingredients

100Calories

35Minutes

Description

Bring the flavors of fall with these braised chops. Serve with rice pilaf and glazed carrots.

Ingredients

servings:

6 boneless pork chops (3/4-inch thick)
1 pound baby carrots (3 cups)
vegetable oil
1 cup apple cider (OR apple juice)
3/4 teaspoon thyme (crushed)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup light cream (OR half & half)
1 tablespoon corn starch
2 tablespoons horseradish

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Directions

1In a covered saucepan cook carrots in a small amount of boiling water about 12 minutes or until crisp-tender; drain.
2Meanwhile, heat a large skillet over medium-high heat. Brush chops lightly with a little oil and brown 2 minutes on each side. Add apple cider, thyme, salt and pepper to skillet; cover tightly and cook over low heat for 5-6 minutes or until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Arrange chops and carrots on a serving platter; keep warm.
3Combine cream and cornstarch. Stir cream mixture and horseradish into skillet. Cook over medium heat, stirring constantly, until the sauce thickens. Serve over the chops and carrots.

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