I recently caught an episode of The Kitchen and instantly fell in love with this recipe from Geoffrey Zakarian. Turnips are one of the MOST under utilized vegetables in my opinion.

I did make a couple of changes due to allergies and likes, but it is AWESOME! The pork doesn’t appear seared in the picture, but it is – maybe too much flash too close! šŸ˜€ Turns out hubby doesn’t care for cooked turnips, though he loves them raw with salt, but I LOVED it!


1 teaspoon groundĀ cumin
1 teaspoon garlic saltĀ 
1 teaspoon dried oreganoĀ 
8 thin bone-in pork chopsĀ 
FRESH ground sea salt and tri-color pepper
2 tablespoons avocado oilĀ 
3 green onions, mincedĀ 
2 cloves garlic, mincedĀ 
1 cup turnip dice (1/4-inch), tops reservedĀ (see note)
1/2 cup white wineĀ 
1 cup chicken stockĀ 
2 tablespoons unsalted butterĀ 
1/2 teaspoon fresh tarragon or rosemary, mincedĀ 
1/2 cup gratedĀ Parmigiano-Reggiano
Chopped fresh chives, for garnishĀ 

  • Combine the cumin, garlic salt, and oregano in a small bowl.
  • Sprinkle the pork chops on all sides with salt and pepper, followed by the rub.
  • In a large saute pan, heat the oil over high heat, then turn down to medium.
  • Add the pork medallions and sear until caramelized on one side, 2-3 minutes. Flip, then sear on the other side until the pork reaches an internal temperature of 150Ā°, 2-3 more minutes.
  • Remove the pork and set aside covered with foil to rest.
  • Return the pan to the heat and add the scallions and garlic. Cook over low heat until softened, about 3 minutes.
  • Add the turnips and cook, stirring to coat the vegetables, for 1 minute.
  • Add the white wine and chicken stock, scraping up any brown bits on the bottom of the pan.
  • Bring to a simmer over medium heat and reduce by three-quarters, about 5 minutes.
  • Chiffonade 1/2 cup of the turnip greens and add to the sauce with the butter and tarragon.
  • Return the pork and any accumulated juices to the pan, turning to coat the pork chops.
  • Remove from the heat and top with the Parmesan cheese.
  • Divide among plates and garnish.

NOTE: Turnips in the stores around here are already trimmed of their tops so I substituted chiffonaded spinach leaves.


Turnips are on my veggie list for next week so you must have known I’d need a turnip recipe posting this šŸ˜‰ I do have a question, isn’t 130 a bit low for pork? I thought it was supposed to be 165? I don’t know that I’ve ever tried a turnip but oddly, I actually tend to prefer most of the “regular” vegetables raw (carrots, broccoli, etc.) Happy Thursday to you!


Oh my yes! Thank you for catching the typo. It should read 150. It will rise to 165 while covered and resting.

Also, do you remember the Russian Cabbage Soup I posted several weeks ago? That also uses turnips and is one of my VERY FAVORITE new vegetable dishes.

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