Grilled Pork Chops with Caramelized Turnips and Herb Butter
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just about an hour and tastes like you spent all day cooking. Juicy grilled pork chops paired with caramelized turnips create such a beautiful balance of flavors, and the herb butter at the end brings everything together perfectly. Turnips are seriously underrated, and they're packed with vitamin C which is great for your immune system. The best part is you probably have most of these ingredients already in your kitchen, so it's budget friendly too. Trust me, this dish will become a regular in your rotation.
Ella x
Ingredients
- 4pork chops(1.5 inches thick, about 8 oz each)
- ¾ kgturnips(peeled and cut into 1-inch wedges)
- 4 tablespoonsolive oil
- 1½ teaspoonssalt
- 1 teaspoonblack pepper
- 4garlic cloves(minced)
- 2 tablespoonsfresh thyme(chopped)
- 1 tablespoonfresh rosemary(chopped)
- 3 tablespoonsbutter(softened)
- 1 tablespoonhoney
- 2 teaspoonsapple cider vinegar
Detail level
Instructions
- 1
Preheat your grill to medium-high heat, about 400°F. Pat the pork chops dry with paper towels and season both sides generously with salt and pepper.
Tip: Dry meat ensures better browning and a flavorful crust on the grill.
- 2
Toss the turnip wedges with 2 tablespoons of olive oil, salt, and pepper in a bowl. Arrange them on a grill-safe baking sheet.
Tip: Using a sheet pan prevents turnips from falling through the grates.
- 3
Place the turnip sheet on the grill grate away from direct heat. Grill for 15-18 minutes, stirring occasionally, until the edges are caramelized and a knife easily pierces the centers.
Tip: Medium heat allows the turnips to cook through without burning the outsides.
- 4
While turnips cook, prepare the herb butter by mixing softened butter with minced garlic, thyme, rosemary, and apple cider vinegar in a small bowl.
Tip: Make the herb butter ahead of time for easier assembly.
- 5
When turnips are nearly done, brush the pork chops with the remaining 2 tablespoons of olive oil. Place them directly over medium-high heat on the grill.
Tip: Oil prevents sticking and helps develop a golden crust.
- 6
Grill the pork chops for 5-6 minutes per side for medium doneness, resisting the urge to move them around—let them develop a nice char. Brush with honey during the last minute of cooking.
Tip: Use an instant-read thermometer to check for 145°F internal temperature.
- 7
Transfer the pork chops to a warm plate and let them rest for 3-4 minutes before serving.
Tip: Resting allows juices to redistribute, keeping the meat tender and moist.
- 8
Divide the caramelized turnips among plates and top each pork chop with a generous dollop of herb butter, allowing it to melt over the meat. Serve immediately.
Tip: The warm pork will melt the herb butter beautifully, creating an elegant sauce.
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