PORK CHOPS WITH GLAZED TURNIPS AND CIDER SAUCE

PORK CHOPS WITH GLAZED TURNIPS AND CIDER SAUCE image

Categories Pork

Yield 4 servings

Number Of Ingredients 26

Ingredients

Pork
8 cups water
1 cup apple juice
3 tablespoons (packed) golden brown sugar
2 tablespoons coarse kosher salt
8 sage leaves, bruised
4 garlic cloves, peeled, halved
4 small bay leaves
2 whole star anise
1 serrano chile, halved
1 1/4-inch-thick slice fresh ginger
1 teaspoon mustard seeds
1 teaspoon whole black peppercorns
4 8- to 9-ounce pork rib chops (1 to 1 1/4 inches thick)
Sauce
3 tablespoons (packed) golden brown sugar
1/3 cup apple cider vinegar
1 cup low-salt chicken broth
1 cup beef broth
1 fresh sage sprig
Turnips
8 baby turnips, trimmed
3 tablespoons olive oil, divided
1 1/2 tablespoons butter, divided
1 fresh sage sprig
1 tablespoon pure maple syrup

Steps:

Pork * Combine all ingredients except pork in large saucepan; boil, stirring to dissolve salt. Chill brine, then add pork. Cover and refrigerate overnight. Sauce * Cook sugar in heavy small saucepan over medium heat until melted and deep golden brown, stirring occasionally, about 5 minutes. Add vinegar (mixture will bubble) and stir until hardened syrup dissolves, about 3 minutes. Add both broths and sage; boil until reduced to 1/3 cup, 8 to 10 minutes. DO AHEAD Sauce can be made 1 day ahead. Cover; chill. Turnips * Cook turnips in medium saucepan of boiling salted water until tender, about 8 minutes. Drain, cool, and peel. Cut turnips in half through stem end. * Heat 1 tablespoon oil in small skillet over medium heat. Add turnips, cut side down; cook without turning until golden brown on bottom, about 8 minutes. Pour off oil. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. * Preheat oven to 350°F. Drain pork. Pat dry with paper towels. Sprinkle pork with pepper. Heat 2 tablespoons oil in heavy large ovenproof skillet over medium-high heat. Add pork; cook until brown, about 3 minutes per side. Add 1 tablespoon butter and sage to skillet; baste pork with butter. Transfer skillet to oven. Roast until thermometer inserted into center of chops registers 140°F, 10 to 15 minutes. Remove pork from oven; let rest 10 minutes. * Meanwhile, add maple syrup and 1/2 tablespoon butter to turnips and cook over medium-high heat until turnips are thickly coated, stirring frequently, about 5 minutes. Rewarm sauce. * Transfer pork and turnips to plates. Drizzle sauce over pork and serve.