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About the Dish

8 ounces Carrot
12 ounces Turnip
8 ounces Pork Chops
1 clove Garlic
2 tablespoons Red Wine Vinegar
1 ounce Maple Syrup
1 packet Grey Poupon Dijon Mustard
3 pats Butter
2 sprigs Rosemary
2 sprigs Parsley
Per Serving
Calories 430
Total Fat 19 g
Saturated Fat 10 g
Trans Fat 0 g
Cholesterol 95 mg
Sodium 820 mg
Total Carbohydrates 31 g
Dietary Fiber 7 g
Sugar 22 g
Protein 33 g
Cynthia Graubart

Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready. "I never dreamt of writing recipes as a child, but from college and beyond, I wanted to help people get to the table. That’s where the magic happens. I love top-quality ingredients, proper technique and perfect execution of recipes, but the truth of the matter is that I want people to sit down together at the table and talk. The family table is so important. Just think about the magic that happens around a family table – from paying the bills on it, to doing school projects, to family holidays, planning weddings, and planning funerals. Sitting at it for dinner enriches our lives in the sharing and caring that is expressed during the meal." BOOKS: Sunday Suppers: Simple, Delicious Menus for Family Gatherings Chicken: a Savor the South Cookbook; Slow Cooking for Two; Slow Cooker Double Dinners for Two; Mastering the Art of Southern Vegetables; Mastering the Art of Southern Cooking; Southern Biscuits; The One-Armed Cook. AWARDS: James Beard Award Winner American Cooking 2013; Georgia Grown Executive Chef for 2017. PUBLICATIONS: American Baby; Atlanta Journal Constitution; Atlanta Magazine; Baby Talk; Chicago Tribune; Flavors; Georgia Trend; Lake Oconee Living; Local and Regional Parenting magazines; New York Times; Parents; Southern Living; Washington Post. To learn more about Cynthia, visit


MISE EN PLACE • Cut carrot into 1/4-inch dice. • Cut turnips into 1/4-inch dice. • Peel and mince garlic. • Pick and finely chop rosemary leaves. • Pick and chop parsley leaves.
• Fill a saucepan about 3/4 full with water. Add carrot, turnip and 1 teaspoon kosher salt. • When water boils, reduce heat to low. Simmer until carrot is extremely tender, about 30 minutes.
When vegetables have simmered for 15 minutes, season pork chops on all sides with a total 1/4 teaspoon kosher salt.
• Place a large skillet over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add pork chops. Press chops flat, and cook until brown on bottom, 3-4 minutes. • Flip chops, and reduce heat to low. Cook until chops are browned on bottom and cooked through, about 2 minutes. • Transfer chops to a plate.
• Add to sauté pan garlic and vinegar. Cook until fragrant, about 30 seconds. Stir in maple syrup and mustard. • Stir in 1 pat butter and rosemary. Return chops to pan, and turn to coat with sauce. • Keep warm over low heat.
• When carrots and turnips are tender, reserve 1/2 cup cooking liquid. Drain vegetables, and transfer to a bowl. • Mash until smooth with a fork, (you can also use a food processor or food mill if you have one). Adjust consistency as desired with cooking liquid. • Stir in remaining 2 pats butter. Taste and adjust seasoning as desired with kosher salt and pepper.
• Divide root vegetable mash between 2 plates. • Top with pork chops and sauce. Garnish with parsley, and enjoy!