It changed into the chef Rowley Leigh who alerted me to how desirable turnips are, with their candy and sensitive flavor. Here, they’re complemented using the season’s young garlic, which makes a top-notch associate for red meat chops.
Pork chops with roast turnips, summer season garlic, and caramelized lemon
Prep 20 min
Cook 35 min
Serves 4
Pair the turnips with garlic, lemon and olive oil-braised chickpeas for a vegetarian alternative.
Four pork chops
Eight medium turnips, peeled and cut into 1.5cm wedges
2 heads fresh, younger garlic, halved horizontally, plus one clove, peeled
One lemon, cut into eight wedges
Two crimson onions, peeled and reduce into rounds
100ml greater-virgin olive oil
Salt and pepper
four bay leaves, divided
A few sprigs rosemary leaves picked
One small handful thyme leaves picked
Heat the oven to 200C (180C fan)/390F/ gasoline 6, and take the chops out of the refrigerator to come as much as room temperature.
Put the turnips, halved garlic heads, lemon wedges, and onion in a baking tray, and toss with five tablespoons of olive oil and lots of salt and pepper. Scatter over half of the herbs, then placed within the oven for 30-35 minutes, shaking the tray every so often.
Meanwhile, put together the chops. Put the garlic clove and last herbs in a mortar with several beneficiant pinches of salt, and bash with a pestle until you have got overwhelmed everything into a paste. Stir inside the relaxation of the oil, then scoop out and rub all over the chops.
Once the turnips have been inside the oven for 10 minutes, placed the chops on a baking tray and roast at the shelf above the turnips for 20 mins, until golden. Remove the chops from the oven, cover with foil, and leave to rest for 10 minutes.
The turnips must now be golden, caramelized and cooked thru, and the garlic gentle. Remove from the oven, and serve along with the chops, giving every plate half a head of garlic and some slices of caramelized lemon and some onion. This is delicious served with garlic- and lemon-braised veggies.
And for the relaxation of the week
Try roast turnips in a heat salad with toddler gem lettuce and knobs of blue cheese scattered over for a delicious light lunch; or, lightly sweat the turnips with garlic and onion in a pan with the same herbs, then whizz with vegetable stock for a great summer season soup, served with blue-cheese toasts.
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