Rosemary Herbed Pork Chops in an Onion Cream Sauce with Parmesan Roasted Turnips

Rosemary Pork Chops in an Onion Cream Sauce

Ingredients:

• pork chops - 4 tender thick cut (I used bone-in pork chops and also a smaller boneless tender cut for myself)
• olive oil- 2 tablespoons
• rosemary - 1.5 tablespoons freshly chopped
• Seasoning - 2 teaspoons of a mix of dried onion, sea salt, garlic, crushed red peppers, orange peel and paprika.)
• mini pearl onions - 1 cup whole unpeeled 
• white wine - 1 cup (1/2 for roasting and 1/2 for sauce) can substitute chicken broth if needed for dietary reasons 
• water - 1/2 cup 
• salt and pepper to taste
• butter - 1 tablespoon

Instructions:

Step 1: Pre-heatoven to 190 Celsius or 375 F.
Step 2: Rub your pork chops with olive oil on both sides. Season pork chops with fresh rosemary, Kick N Chicken Seasoning (or make your own with dried onion, sea salt, garlic, crushed red peppers, orange peel and paprika.)
Step 3: Heat up an oven proof skillet or pan to a medium high heat stove top burner and sear for just a minute or two on both sides of seasoned pork chops.
Step 4: Place your pork chops in a ovenproof pan, add 1/2 cup of wine and unpeeled mini-onions. Bake your pork chops uncovered for about 25-30 minutes or until the internal temperature of at least 145 degrees F or 160 F if you like well done, depending on how thick your pork chops are. (now I know that our moms have taught us that you need to cook pork until it is lifeless and resembles shoe leather and then just a few minutes more, just to be safe.) However, new guidelines for USDA Pork  is safe at this temperature as long as you leave it rest for about 5 minutes after cooking.
Step 5: Remove your pork chops for the pan and rest covered for 5 minutes. (Do not wash the pan that you cooked the pork chops in) Instead place the pan you cooked your pork chops in over a burner on top of the stove and turn on medium heat. Add wine to deglaze the pan.  Add water. Chop up a few of the caramelized mini onions and add to the wine sauce. Allow the wine sauce to reduce to about 1/2. Season with salt and pepper. Turn off the burner and add a tablespoon of butter to finish the shallot wine sauce.
Step 6: Serve pork chops with a drizzle of shallot wine sauce on top. Enjoy!

Roasted Turnips with Parmesan

Ingredients

• 2 pounds turnips (about 4 medium), peeled and cut into 1/2-inch wedges
• 1/8 teaspoon cayenne pepper
• 2 tablespoons extra-virgin olive oil
• Coarse salt and ground pepper
• 1/4 cup grated Parmesan (1/2 ounce)

Directions

1. Step 1

   Preheat oven to 475 degrees. On a rimmed baking sheet, combine turnips, cayenne, nutmeg, and oil. Season with salt and pepper and toss well to coat. Arrange turnips in a single layer and roast until golden on both sides, 25 minutes, flipping halfway through- sprinkle with parmesan and bake 5 more minutes.

Adapted from www.marthastewart.com