Total Calories: 494
Add olive oil to hot skillet and cook bacon pieces till clear, not crisp. Remove and set aside. Add onions and cook till soft. Remove and set aside with bacon. Rub paprika, salt and freshly ground pepper on both sides of pork chops. Brown in same skillet. Cook about 5 minutes on each side to medium-well. Remove chops and set aside.
Arrange carrots, turnips, and potatoes in the skillet. Add onions, bacon, and minced garlic. Lay fresh thyme, parsley, mint, and bay leaf over vegetables (or sprinkle dry herbs). Mix beef broth and wine and pour into skillet. Cover with a tightly fitted lid and simmer vegetables until tender, about 35 - 40 minutes. Uncover and correct seasoning. Arrange the browned chops around the vegetables; cover and reheat chops about 5 minutes longer; remove lid.
For a stunning presentation, place hot skillet supper in the center of the table, accompanied by a tossed salad with vinaigrette dressing.
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