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

• 8 whole medium turnips⇄
• 1 teaspoon salt⇄

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.

💡 Cut turnips into uniform pieces to ensure even cooking and avoid mushy or undercooked bits.

• 4 pieces (150g each) pork chops (bone-in or boneless)⇄
• 1 teaspoon salt⇄
• 0.5 teaspoon black pepper⇄

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.

💡 Let the pork chops sit at room temperature for 10 minutes after seasoning to enhance flavor absorption and even cooking.

• 4 tablespoons olive oil⇄

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.

💡 Avoid overcrowding the skillet to ensure a proper sear; cook in batches if necessary.

• 4 tablespoons olive oil⇄
• 4 tablespoons heavy cream⇄
• 0.5 teaspoon salt⇄
• 0.25 teaspoon black pepper⇄

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.

💡 For a smoother texture, use a hand mixer, but avoid over-mashing to prevent a gluey consistency.

• 8 cups (chopped) Swiss chard⇄
• 2 tablespoons olive oil⇄

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.

💡 Use the residual pork drippings in the skillet for added flavor in the chard; scrape up any browned bits while stirring.