PORK WITH TURNIPS AND ANCHOVIES

Pork With Turnips And Anchovies image

Provided by Mark Bittman

Time 1h

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
1 1/2 to 2 pounds boneless pork chunks
Salt and pepper to taste
2 tablespoons minced garlic
2 ounces (1 small can) anchovy fillets
About 1 1/2 pounds white turnips or rutabaga, peeled and in 1-inch chunks
2 cups chopped canned or fresh tomatoes, with their juice
Chopped parsley for garnish

Steps:

Put oil in a large, deep nonstick skillet over medium-high heat. A minute later, add pork, and brown well on at least one side. Sprinkle with salt and pepper.
Remove meat, and turn heat off for a minute or so. Add garlic and anchovies, with their oil. Cook over low heat, stirring occasionally, until garlic lightly browns and anchovies break up, about 5 minutes. Add turnips, and raise heat to medium. Cook, stirring occasionally, until turnips begin to brown, about 5 minutes. Add tomatoes and their juice, then bring to a boil. Reduce to a simmer, then return pork to skillet. Cover.
Cook gently until pork and turnips are tender, 30 minutes. If mixture is too watery, remove cover, and raise heat to evaporate some liquid. Taste, and add more salt and pepper if necessary, then garnish, and serve.

Nutrition Facts : @context http, Calories 460, UnsaturatedFat 9 grams, Carbohydrate 16 grams, Fat 22 grams, Fiber 4 grams, Protein 49 grams, SaturatedFat 4 grams, Sodium 1084 milligrams, Sugar 8 grams, TransFat 0 grams