Recipe courtesy of Mario Batali
Show: Molto Mario
Save Recipe Print
Pork Chops with Horseradish and Baked Turnips: Costolette al Raffano
Total:
50 min
Prep:
10 min
Cook:
40 min
Yield:
4 servings
Total:
50 min
Prep:
10 min
Cook:
40 min
Yield:
4 servings

Ingredients

Brown Chicken Stock:
Baked Turnips:

Directions

Season the chops with salt and pepper, to taste. Beat the egg with salt and pepper and dip each chop in the egg and then in the bread crumbs.

In a large skillet, heat the oil over high heat and add the chops, working in batches if necessary, and cook until deep golden brown on both sides, about 10 minutes.

Meanwhile, in a small saucepan, heat the butter over medium-low heat until it melts, then whisk in the flour, stirring constantly until it is dissolved. Whisk in the stock, a little at a time, then stir in the horseradish and cook for 10 minutes. Season with salt and pepper, to taste, and pour over the chops.

Brown Chicken Stock:

In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking. Add all the chicken parts and brown all over, stirring to avoid burning. Remove the chicken and reserve. Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat. Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.

Baked Turnips:

Preheat the oven to 450 degrees F.

Place the turnips in a large pot and cover with water. Add 2 tablespoons salt, bring to a boil, and cook until tender. Cut the turnips into 5 pieces each and place in a casserole. Cover with the besciamella and Parmigiano. Season with salt and pepper, and bake for 30 minutes, until the besciamella is bubbling and the top is browned.

1/2 teaspoon freshly grated nutmeg

In a medium saucepan, heat butter until melted. Add flour and stir until smooth. Over medium heat, cook until light golden brown, about 6 to 7 minutes.

Meanwhile, heat milk in separate pan until just about to boil. Add milk to butter mixture 1 cup at a time, whisking continuously until very smooth and bring to a boil. Cook 10 minutes and remove from heat. Season with salt and nutmeg and set aside.

Trending Videos 4 Videos

Get the recipe

Sugar Cookies with Royal Icing 01:25

Get tips and ideas for decorating holiday cookies with icing.

IDEAS YOU'LL LOVE

Pan Fried Pork Chops

Recipe courtesy of Ree Drummond

"Pork on Pork" Chops

Recipe courtesy of Amanda Freitag

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Asian Marinated Pork Chops

Recipe courtesy of Melissa d'Arabian

Oven-Roasted Pulled Pork Sandwiches

Recipe courtesy of Tyler Florence

Mushroom-Stuffed Pork Tenderloin

Recipe courtesy of Food Network Kitchen

Marinated Grilled Pork Tenderloin

Recipe courtesy of Charlie Palmer

Sweet and Sour Pork

Recipe courtesy of Alton Brown

Pork Medallions with Balsamic-Honey Glaze

Recipe courtesy of Sara Moulton

Browse Reviews By Keyword