Skip to main content
Recipes
August 2009

Pork Chops with Glazed Turnips and Cider Sauce

Photography by Jeff Riedel
Image may contain Food and Pork

Recipe information

  • Yield

    4 Servings

Ingredients

Pork

8

cups water

1

cup apple juice

3

tablespoons (packed) golden brown sugar

2

tablespoons coarse kosher salt

8

sage leaves, bruised

4

garlic cloves, peeled, halved

4

small bay leaves

2

whole star anise

1

serrano chile, halved

1

1/4-inch-thick slice fresh ginger

1

teaspoon mustard seeds

1

teaspoon whole black peppercorns

4

8- to 9-ounce pork rib chops (1 to 1 1/4 inches thick)

Sauce

3

tablespoons (packed) golden brown sugar

1

/3 cup apple cider vinegar

1

cup low-salt chicken broth

1

cup beef broth

1

fresh sage sprig

Turnips

8

baby turnips, trimmed

3

tablespoons olive oil, divided

1

1/2 tablespoons butter, divided

1

fresh sage sprig

1

tablespoon pure maple syrup

Need to make a substitution?

Preparation

  1. Pork

    Step 1

    Combine all ingredients except pork in large saucepan; boil, stirring to dissolve salt. Chill brine, then add pork. Cover and refrigerate overnight.

  2. Sauce

    Step 2

    Cook sugar in heavy small saucepan over medium heat until melted and deep golden brown, stirring occasionally, about 5 minutes. Add vinegar (mixture will bubble) and stir until hardened syrup dissolves, about 3 minutes. Add both broths and sage; boil until reduced to 1/3 cup, 8 to 10 minutes. DO AHEAD Sauce can be made 1 day ahead. Cover; chill.

  3. Turnips

    Step 3

    Cook turnips in medium saucepan of boiling salted water until tender, about 8 minutes. Drain, cool, and peel. Cut turnips in half through stem end.

    Step 4

    Heat 1 tablespoon oil in small skillet over medium heat. Add turnips, cut side down; cook without turning until golden brown on bottom, about 8 minutes. Pour off oil. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.

    Step 5

    Preheat oven to 350°F. Drain pork. Pat dry with paper towels. Sprinkle pork with pepper. Heat 2 tablespoons oil in heavy large ovenproof skillet over medium-high heat. Add pork; cook until brown, about 3 minutes per side. Add 1 tablespoon butter and sage to skillet; baste pork with butter. Transfer skillet to oven. Roast until thermometer inserted into center of chops registers 140°F, 10 to 15 minutes. Remove pork from oven; let rest 10 minutes.

    Step 6

    Meanwhile, add maple syrup and 1/2 tablespoon butter to turnips and cook over medium-high heat until turnips are thickly coated, stirring frequently, about 5 minutes. Rewarm sauce.

    Step 7

    Transfer pork and turnips to plates. Drizzle sauce over pork and serve.

Explore Bon AppétitPork ChopPorkMeatTurnipVegetableMainGluten-FreeDinner