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Pork Chops with Apples, Turnips and Hard Cider Syrup

Serves 6

It’s worth seeking out thick-cut pork chops, sometimes labelled “hotel-style,” for this recipe as they will stay juicy and tender after cooking. Reduce the cooking time if using thinner chops.


  • Pork Chops 2 x 1 ¼” thick
  • Salt and Freshly Ground Black Pepper to taste
  • Olive Oil 2 Tbs, divided
  • Granny Smith Apple 1, peeled, cored and cubed
  • White Turnips 2, trimmed, scrubbed and cubed
  • Butter 1 Tbs
  • Hard Cider Syrup ¼ cup

Hard Cider Syrup

  • Dry Hard Cider 3 cups
  • Sugar 1/2 cup

Cook It

  1. Make the syrup: Combine the cider and sugar in a saucepan and bring to a simmer over medium heat, stirring. Cook, stirring periodically, until the mixture reaches 225˚F. Pour the syrup into a clean, warmed canning jar. Allow to cool. Store in the refrigerator.
  2. Put a cast iron cast iron skillet on the stove to heat.
  3. Rub both sides of the pork chops with half the olive oil and season generously with salt and pepper.
  4. When the skillet is really hot, cook the pork chops for about 8 minutes per side, lowering the heat if they start to burn, until the internal temperature reaches 145°F. Remove to a plate and cover tightly with aluminum foil.
  5. Lower the heat and add the remaining olive oil to the pan, along with the butter. Add the apples and turnips and sauté until just tender, about 5 minutes. Add the cider syrup and toss to coat. Allow to cook a little longer until the syrup forms a glaze.
  6. Plate the pork chops and stir any accumulated juices back into the skillet.
  7. Top the chops with apples and turnips and drizzle with any syrup remaining in the skillet.