It changed into chef Rowley Leigh, who alerted me to how excellent turnips are with their candy and sensitive flavor. Here, they are complemented by the season’s young garlic, which makes an exceptional accomplice for beef chops.
Pork chops with roast turnips, summertime 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 reduced into 1.5cm wedges
Two heads clean, young garlic, halved horizontally, plus one clove, peeled
One lemon, reduce into eight wedges
Two pink onions peeled and cut into rounds
100ml extra-virgin olive oil
Salt and pepper
Four bay leaves, divided
A few sprigs of rosemary leaves picked
One small handful of thyme leaves picked
Heat the oven to 200C (180C fan)/390F/ fuel 6, and take the chops out of the fridge to get 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 1/2 the herbs, then place within the oven for 30-35 minutes, shaking the tray now and again.
Meanwhile, put together the chops. Put the garlic clove and remaining herbs in a mortar with numerous generous pinches of salt, and bash with a pestle until you’ve everything right into a paste. Stir within the relaxation of the oil, then scoop out and rub all over the chops. Once the turnips have been in the oven for 10 minutes, position the chops on a baking tray and roast on the shelf above the turnips for 20 minutes, until golden. Remove the chops from the oven, cowl with foil, and go away to rest for 10 minutes.
The turnips should now be golden, caramelized, and cooked through, and the garlic smooth. Remove from the oven and serve along with the chops, giving every plate half a head of garlic, a few slices of caramelized lemon, and some onion. This is delicious served with garlic and lemon-braised greens and for the rest of the week.
Try roast turnips in a heat salad with baby gem lettuce and knobs of blue cheese scattered over for a scrumptious light lunch; or, lightly sweat the turnips with garlic and onion in a pan with the identical herbs, then whizz with vegetable stock for an outstanding summertime soup served with blue-cheese toasts.