Pan-Seared Pork Chops with Mashed Turnips and Sautéed Swiss Chard

Peel and cube the turnips into 1-inch pieces. Bring a large pot of salted water to a rolling boil over high heat, then add the turnip cubes. Cook for 15-20 minutes until fork-tender, meaning a fork easily pierces through with no resistance.

Pat the pork chops dry with paper towels to ensure a good sear. Season both sides generously with salt and pepper, rubbing the seasoning into the meat for even distribution.

Heat a large skillet over medium-high heat with olive oil until it shimmers, about 1-2 minutes. Add the pork chops and sear for 4-5 minutes per side, pressing down lightly for contact, until golden brown and the internal temperature reaches 63°C (145°F) using a meat thermometer. Remove from skillet and let rest on a plate, loosely covered with foil.

Drain the cooked turnips in a colander, shaking off excess water. Return them to the pot or a bowl, add olive oil and heavy cream, and mash with a potato masher or fork until smooth and creamy, about 2 minutes. Season with salt and pepper to taste, then cover to keep warm.

In the same skillet used for pork chops, add olive oil over medium heat until it shimmers, about 30 seconds. Add chopped Swiss chard and sauté for 3-4 minutes, stirring occasionally, until wilted and tender with bright green color still visible.