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1. Heat the oven to 200C/fan 180C/gas 6. Boil the turnips for 5 minutes then drain. Fry the onion in a little olive oil and tip into a baking dish. Add the turnips and season.
2. Fry the chops briefly in the same pan over a high heat just to colour them and put on top of the onions and turnips, season well. Tuck the sage leaves around the chops and pour over the orange juice and zest. Drizzle over a little more oil and bake for 20-30 minutes or until the chops are cooked through.

Per serving (fat trimmed)

229 kcalories, protein 25.7g, carbohydrate 12.3g, fat 8.9 g, saturated fat 2g, fibre 4.1g, salt 0.24 g

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• carmelbasley

  02 February 2008

  carmelbasley rated and commented on this recipe

  

  Mmmmmmmm! delicious! Sprinkled some fresh coriander before serving.

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• Belkey

  14 July 2009

  Belkey rated and commented on this recipe

  

  This was ok, but didn't really do much for me, but to be honest I only did it because there were turnips in my veggie box and I was at a loss of what to do with them. Would probably just add them to other roasted vegetables in future.

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Ingredients

• 6 small turnips , trimmed and halved
• 1 onion , chopped
• olive oil
• 4 pork chops , fat trimmed if you prefer
• a handful of sage leaves
• 2 oranges , grated zest of 1 and juice of both

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 45 minutes

Ingredients

• 6 small turnips , trimmed and halved
• 1 onion , chopped
• olive oil
• 4 pork chops , fat trimmed if you prefer
• a handful of sage leaves
• 2 oranges , grated zest of 1 and juice of both

Per serving (fat trimmed)

229 kcalories, protein 25.7g, carbohydrate 12.3g, fat 8.9 g, saturated fat 2g, fibre 4.1g, salt 0.24 g

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