A perfect fall meal and nice to serve for company. Make sure to use unseasoned pork chops.
Sage Scented Pork Chops:
6
pork loin chops (3 ounces each)
pepper to taste
1 tbsp
olive oil
handful of sage leaves
Pear Chutney:
1 tbsp
olive oil
1/3 cup
red onion (chopped)
2 tbsp
brown sugar
3 tbsp
cider vinegar
1/4 tsp
black pepper
2 tsp
chopped sage
1/2 tsp
mustard seeds
2 cups
chopped pears (about 2 pears)
Turnip Purée:
1 lb
turnips
1/2 tsp
nutmeg
1 tsp
black pepper
2 tbsp
butter
- For the turnip puree: peel and chop the turnips.
- Cover the turnips with water and boil for 15-20 minutes until tender.
- Drain and transfer the turnips to a food processor.
- Blend until smooth, season and serve warm.
- For the pear chutney: heat the oil in a skillet.
- Saute the red onion until soft.
- Add the remaining ingrediants and cook together until the pears are tender.
- For the pork chops: heat the olive oil in a skillet.
- Place the pork chops in the skillet and fry 2-3 minutes on each side (until they are browned).
- Add fresh sage and pepper to the pork.
- Serve with the pear chutney.
Do you only cook the pork chops till brown? 2-3 mimnutes per side? Seems under cooked to me??????
cook until juices run clear!
Just to make sure ,is the turnip the purple and white or the yellow flesh one
Hi Debra,
Thanks for your question!
This recipe uses white-fleshed turnips that are purple on the outside. Rutabagas are larger and yellow (sometimes they have a bit of purple), but they can be mislabeled at grocery stores which is a common source of confusion! Turnips are lower in potassium and phosphorous which is why they’re used in this recipe. I hope this helps.
Bon appetit!