Braised Pork Chops with Turnips and Apples
Published by Harvard Common Press
This is an excellent French-style dish combining pork with turnips and apples, especially suited to fall and winter dining pleasure. Serve with boiled potatoes and a green salad with watercress.
NotesCooker: 1½ to 3 quart
Setting and cook time: Low for 6 to 7 hours
Cooking Methodslow cooking
Make Ahead RecipeYes
OccasionCasual Dinner Party, Cooking for a date
Recipe Coursemain course
Dietary Considerationegg-free, gluten-free, peanut free, soy free, tree nut free
Taste and Texturefruity, meaty, savory
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- Two 1-inch-thick boneless center-cut pork chops or shoulder chops
- Salt and freshly ground black pepper to taste
- 2 shallots, sliced
- 1 tart cooking apple, peeled, cored, and sliced into wedges
- 1 medium-size or 2 small turnips, trimmed, peeled, and sliced into wedges the same size as the apples
- ¼ cup apple juice or apple cider
- 2 teaspoons Dijon mustard
- 2 to 3 tablespoons crème fraîche
In a heavy skillet over high heat, melt the olive oil and butter together and quickly sear and brown the pork chops on both sides. Place in the slow cooker. Sprinkle with salt and pepper.
Quickly sauté the shallot in the pan and place in the slow cooker, along with the apple and turnip. Blend the apple juice with the mustard and pour into the crock. Cover and cook on LOW for 6 to 7 hours, until the meat is tender.
Transfer the chops, apples, and turnips to a platter. Turn the cooker to HIGH and whisk in the crème fraîche. Add salt to taste and pour the sauce over the pork. Serve immediately.
2007 Beth Hensperger