Springtime Pork Chops & Mashed Turnips

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

Ingredients:

2 bone-in pork chops
6 tbsp butter
5 large purple top turnips
1/2 cup whole milk
Salt and pepper, to taste

Directions:

  1. 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.
  2. Strain liquid and use a potato masher to mash turnips.
  3. Add 2 tbsp butter, milk, salt, and pepper, and continue mashing until smooth. Set aside until pork chops are done.
  4. Generously apply salt and pepper to the pork chops on both sides.
  5. Heat 4 tbsp butter in a cast-iron skillet on medium high heat until just starting to brown.
  6. 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.
  7. Place pork chops on the bed of mashed turnips so juices run down into the turnips.
  8. Serve with Half Baked Harvest’s Lemon Brussels Sprouts. Enjoy!

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