For ➍1 kg of potatoes
1 bunch turnips
2 dl cream
3 sprigs thyme
nutmeg
4 pork chops, at room temperature
butter
salt & pepper
vinegar
Peel the potatoes and turnips and cut them into 2 cm chunks. Boil the potatoes and turnips together in lightly salted water for 10m*. Drain and keep some of the cooking liquid. Add this to the vegetables, along with cream and thyme. Crush to a coarse mash. Season with nutmeg, salt and pepper. Add a splash of vinegar.
Heat the skillet. Melt the butter. Season the chops with salt and pepper. Fry the chops in butter on a fairly high heat until brown. Lower the heat and cook for 3-5 m per side. Remove from the skillet when they are just tender. Cover with foil and let them rest for 5-10 m.
Serve with mashed potatoes.
Heat the skillet. Melt the butter. Season the chops with salt and pepper. Fry the chops in butter on a fairly high heat until brown. Lower the heat and cook for 3-5 m per side. Remove from the skillet when they are just tender. Cover with foil and let them rest for 5-10 m.
Serve with mashed potatoes.
*Or prepare the turnips seperately: cut into small dice; melt some butter; add the turnips, salt and peper and sauté on high heat for 5 m; turn down the heat; add the cream and cook on low heat for 10 m; mash and adjust taste; mix with mashed potatoes if wanted.
