Pork Chops with Horseradish and Baked Turnips: Costolette al Raffano

TOTAL TIME: 50 min
Prep: 10 min
Inactive Prep: --
Cook: 40 min
 
YIELD: 4 servings
LEVEL:

ingredients

BROWN CHICKEN STOCK:
  • 2 tablespoons extra-virgin olive oil
  • 3 1/2 pounds chicken wings, backs, and bones
  • 3 carrots, coarsely chopped
  • 2 onions, coarsely chopped
  • 4 ribs celery, coarsely chopped
  • 2 tablespoons tomato paste
  • 1 tablespoon black peppercorns
  • 1 bunch parsley stems
  • 4 center-cut pork chops, 1-inch thick
  • Salt and pepper
  • 1 egg
  • 1/4 cup bread crumbs
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups Brown Chicken Stock, recipe follows
  • 1/4 cup freshly grated horseradish
  • Baked turnips, recipe follows
    • BAKED TURNIPS:
      • 2 1/2 pounds young turnips, tops removed
      • 1 1/2 cups Besciamella, recipe follows
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        Directions

        Preheat the oven to 450 degrees F.

        Place the turnips in a large pot and cover with water. Add 2 tablespoons salt, bring to a boil, and cook until tender. Cut the turnips into 5 pieces each and place in a casserole. Cover with the besciamella and Parmigiano. Season with salt and pepper, and bake for 30 minutes, until the besciamella is bubbling and the top is browned.

        Yield: 4 servings

        Besciamella (Bechamel Sauce): 5 tablespoons butter 4 tablespoons all-purpose flour 3 cups milk 2 teaspoons salt 1/2 teaspoon freshly grated nutmeg

        In a medium saucepan, heat butter until melted. Add flour and stir until smooth. Over medium heat, cook until light golden brown, about 6 to 7 minutes.

        Meanwhile, heat milk in separate pan until just about to boil. Add milk to butter mixture 1 cup at a time, whisking continuously until very smooth and bring to a boil. Cook 10 minutes and remove from heat. Season with salt and nutmeg and set aside.

        Yield: 3 cups

        Season the chops with salt and pepper, to taste. Beat the egg with salt and pepper and dip each chop in the egg and then in the bread crumbs.

        In a large skillet, heat the oil over high heat and add the chops, working in batches if necessary, and cook until deep golden brown on both sides, about 10 minutes.

        Meanwhile, in a small saucepan, heat the butter over medium-low heat until it melts, then whisk in the flour, stirring constantly until it is dissolved. Whisk in the stock, a little at a time, then stir in the horseradish and cook for 10 minutes. Season with salt and pepper, to taste, and pour over the chops.

        In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking. Add all the chicken parts and brown all over, stirring to avoid burning. Remove the chicken and reserve. Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat. Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.

        Yield: 1 1/2 quarts

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