I recently caught an episode of The Kitchen and instantly fell in love with this recipe from Geoffrey Zakarian. Turnips are one of the MOST under utilized vegetables in my opinion.
I did make a couple of changes due to allergies and likes, but it is AWESOME! The pork doesn’t appear seared in the picture, but it is – maybe too much flash too close! Turns out hubby doesn’t care for cooked turnips, though he loves them raw with salt, but I LOVED it!
PAN SEARED PORK with BRAISED TURNIPS & PARMESAN serves 4
1 teaspoon ground cumin
1 teaspoon garlic salt
1 teaspoon dried oregano
8 thin bone-in pork chops
FRESH ground sea salt and tri-color pepper
2 tablespoons avocado oil
3 green onions, minced
2 cloves garlic, minced
1 cup turnip dice (1/4-inch), tops reserved (see note)
1/2 cup white wine
1 cup chicken stock
2 tablespoons unsalted butter
1/2 teaspoon fresh tarragon or rosemary, minced
1/2 cup grated Parmigiano-Reggiano
Chopped fresh chives, for garnish
- Combine the cumin, garlic salt, and oregano in a small bowl.
- Sprinkle the pork chops on all sides with salt and pepper, followed by the rub.
- In a large saute pan, heat the oil over high heat, then turn down to medium.
- Add the pork medallions and sear until caramelized on one side, 2-3 minutes. Flip, then sear on the other side until the pork reaches an internal temperature of 150°, 2-3 more minutes.
- Remove the pork and set aside covered with foil to rest.
- Return the pan to the heat and add the scallions and garlic. Cook over low heat until softened, about 3 minutes.
- Add the turnips and cook, stirring to coat the vegetables, for 1 minute.
- Add the white wine and chicken stock, scraping up any brown bits on the bottom of the pan.
- Bring to a simmer over medium heat and reduce by three-quarters, about 5 minutes.
- Chiffonade 1/2 cup of the turnip greens and add to the sauce with the butter and tarragon.
- Return the pork and any accumulated juices to the pan, turning to coat the pork chops.
- Remove from the heat and top with the Parmesan cheese.
- Divide among plates and garnish.
NOTE: Turnips in the stores around here are already trimmed of their tops so I substituted chiffonaded spinach leaves.
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