4 pork chops
Fine sea salt
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1/2 cup green garlic, minced (or more if you love garlic)
1 dozen radishes, halved or quartered if large
¼ cup chicken stock (or water)
Preheat oven to 400° F. Season pork with salt and pepper, pat dry with paper towel. In a large skillet heat olive oil over medium high heat, and sear pork chops, two and a half minutes per side. Remove and place on a baking tray, bake for an additional 6 minutes, or until the internal temperature reaches 145° F. Set aside and tent with tin foil.
Meanwhile add butter to the skillet and reduce heat to medium. Sauté garlic and radishes and allow them to sear, 2-3 minutes before shaking the pan or stirring. Add chicken broth and steam until just tender. Serve alongside pork. Chops are best if rested for 5 minutes between oven and eating.
Hakurei Turnip Salad
Prepare this salad in a bowl and dress it just before serving.
1 bunch, hakurei turnips with greens
1 bunch arugula
1/4 cup chopped pecans or walnuts or sunflower seeds
2 Tablespoons balsamic vinegar
1 Tablespoon honey
1 Tablespoon dijon mustard
1 Tablespoon olive oil
Prepare the Salad
Rinse and chop into salad-sized pieces the greens from one bunch of turnips and your optional mustard greens or arugula. Put the stems in your compost bucket or freeze them with your other veggie scraps to make stock later on. Put the greens in your salad bowl.
Wash as many turnips as you think you’d like to eat. I usually use 3 or 4. Cut the ends off the top and bottom. Cut each turnip in half and slice thinly. Add the turnips to the greens.
In a small bowl, mix together the vinegar, honey, and mustard.
In a small saucepan, heat the olive oil over medium heat. Add pecans or walnuts or sunflower seeds, then the vinegar mixture. Heat thoroughly and reduce the dressing until it starts to thicken. Remove from the heat, pour over the salad, and toss to coat all the greens. Serve at once.