Turnip and Potato Mash w/Pork Chops, Arugula, Dried Cranberry + Pecans

Name: Turnip and Potato Mash w/Pork Chops, Arugula, Dried Cranberry + Pecans
Ingredients: ½ cup (60 g) pecans, toasted; 1 bag (4 oz | 115 g) arugula; 2 Tbsp (30 ml) balsamic vinegar; Salt; Olive oil; Pork chops, 1 or 2 per person (8 to 10 oz | 230 to 280 g); ½ cup (70 g) dried cranberries; Same vegetables as for the braise

Preparation info

Difficulty
Easy

Appears in

Ruffage

By Abra Berens

Published 2019

About

Ingredients

Same vegetables as for the braise
Pork chops, 1 or 2 per person (8 to 10 oz | 230 to 280 g

Main course
Gluten-free

Method

Braise the vegetables in the same way. Sear the pork chops and finish in the oven, reserving the fat. Toss the dried cranberries with the balsamic vinegar. Stir the pork fat into the braised roots and put on a platter. Place the pork chops on the braise. Dress the arugula with a glug of olive oil and a pinch of salt. Top with the arug