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