Apple Cider Pork Chops with Mashed Turnip & Sage
• Large pot
• Large pan
• Two small bowls
• Paper towel
2 farmer's choice apples (small)
To taste salt & pepperShop this recipe
Mash the Turnips
• Rinse, scrub and dice the turnips and potatoes into ½-inch cubes. Add them to a large pot filled with water and a pinch of salt. Bring to boil.
• Once boiling, reduce the heat to simmer and cook until fork-tender, about 10-15 minutes.
• Rinse and roughly chop the sage.
• Drain the veggies in a colander in the sink and return them to the pot. Add the sage, half of the butter, and salt and pepper to taste. Mash with a fork until smooth.
Make the Apple Cider Sauce
• While the turnips and potatoes are boiling, rinse and cut the apples into ¼-inch thick slices.
• Melt the remaining butter in a large pan over medium heat. Add the apple slices and stir in the brown sugar.
• Reduce the heat to low. Let simmer, stirring occasionally, until the apples are browning, about 10 minutes.
• Increase the heat to medium-high. Add the apple cider vinegar and simmer until the liquid is reduced by about half, about 5-7 minutes. Stir in the cream.
• Bring the mixture to boil and cook, stirring occasionally, until it thickens, about 3-4 minutes.
• Season with salt and pepper to taste and remove from heat. Transfer the mixture to a small bowl and set aside.
Cook the Pork
• Give the pan a quick rinse and return it to the element over medium heat. Add 1 tbsp. olive oil.
• Pat the pork chops dry with paper towel and season with salt and pepper to taste. Add them to the pan.
• For bone-in pork chops, sear on one side for 3-4 minutes then flip and repeat on the other side until browned and cooked through, about another 2-3 minutes.
• Add about 1-2 minutes per side for boneless pork chops.
Bring It All Together
• Evenly divide the mashed turnip and potatoes between two plates and top with a pork chop.
• Drizzle with the apple cider sauce to serve