Pork Chops with Turnips

Serves: 5

5 5-oz. boneless pork chops

For the cider vinaigrette:
2 cups apple cider
2 shallots, sliced thin
1 Tbsp. grain mustard

Other Ingredients:
3 oz. slab bacon, cut into lardons
2 apples, cored and cut into eighths
5 baby turnips, boiled, peeled, and cut into quarters
1 large bunch turnip greens, cut down and washed
3 sprigs of thyme, only the leaves
2 Tbsp. vegetable oil
4 oz. chicken stock
2 oz. whole butter
1 shallot, chopped
Salt and pepper

1. To make the vinaigrette: Place the sliced shallots and apple cider together in a small pot and reduce by 2/3. Meanwhile, take the bacon lardons and place them in a small sauté pan and render out the fat until they are crispy. Place the lardons aside, and reserve the fat. To finish the vinaigrette, combine the cider reduction with the grain mustard and the bacon fat; set aside. 

2. Take the cut apples and place them on a rack on a cookie sheet and then place in an oven set to 250 degrees F and cook until dry, approximately one hour; set aside.

3. To assemble the dish: In a hot sauté pan, sear the seasoned pork chops in the vegetable oil until golden brown, cook as desired in an oven set at 350 degrees F. While the pork is cooking, gently heat up the cider vinaigrette and toss in the turnips, dried apples, bacon lardons and thyme leaves. Set this mix aside. 

4. In another pan, sauté the chopped shallot in a pan with butter and add the turnip greens. Add the chicken stock to the pan and cook until the greens are wilted. Season with salt.

5. Remove the pork chops from the oven and let rest for 10 minutes.

6. To serve: Place the turnip greens down on the plates followed by the apples and turnips and then finally the pork chops. Spoon the vinaigrette that was left in the pan from the apples and turnips over the pork chops.

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