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

Braised Pork Chops in Cider-Horseradish Cream Sauce

6 boneless pork chops, 3/4-inch thick
1 pound fresh baby carrots (3 cups)
Vegetable oil
1 cup apple cider or apple juice
3/4 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup light cream or half-and-half
1 tablespoon cornstarch
2 tablespoons prepared white horseradish

1. In a covered saucepan cook carrots in a small amount of boiling water about 12 minutes or until crisp-tender; drain.
2. Meanwhile, heat a large skillet over medium-high heat. Brush chops lightly with a little oil and brown on each side.
3. Add apple cider, thyme, salt and pepper to skillet; cover tightly and cook over low heat for 5 to 6 minutes or until chops are just done.
4. Arrange chops and carrots on a serving platter; keep warm.
5. Combine 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.

Serves 6.

Nutrition Facts: Calories 219 calories Protein 24 grams Fat 8 grams Sodium 203 milligrams Cholesterol 72 milligrams

Recipe provided courtesy of Pork: The Other White Meat.