Making the transition to a paleo-based diet is proving to be an uphill battle at best. Despite my wholehearted attempts to meticulously plan our weeknight dinners, somehow a spoonful of hot fudge or a soft, warm slice of pita makes its way into my mouth unexpectedly. My goal was not to adhere to an incredibly strict, debilitating diet, but rather to use it as a framework to make healthier choices and cut out a large portion of processed carbs from my diet. It seems the fewer carbs I eat, however, the more I crave their bready goodness. I can, however, say that the meal I made tonight left me wholly satisfied and lacking the carb craving I’ve grown used to. Simple in its preparation, it was flavorful and healthy, and made for a solid introduction to the world of turnips. Check it out:
Springtime Pork Chops & Mashed Turnips
2 bone-in pork chops
6 tbsp butter
5 large purple top turnips
1/2 cup whole milk
Salt and pepper, to taste
- Peel turnips and place in a large saucepan filled with water on medium high heat. Boil for approximately 30-40 minutes until turnips are very soft when pierced with a fork.
- Strain liquid and use a potato masher to mash turnips.
- Add 2 tbsp butter, milk, salt, and pepper, and continue mashing until smooth. Set aside until pork chops are done.
- Generously apply salt and pepper to the pork chops on both sides.
- Heat 4 tbsp butter in a cast-iron skillet on medium high heat until just starting to brown.
- Place 1 pork chop in the skillet at a time and allow it to fry for about 4 minutes on the first side. Flip it over and allow it to cook for another 2-3 minutes. Make sure it reaches 140 degrees F internally and move it to a plate to rest.
- Place pork chops on the bed of mashed turnips so juices run down into the turnips.
- Serve with Half Baked Harvest’s Lemon Brussels Sprouts. Enjoy!