Serves: 5
Total Calories: 494

1/4 cup olive oil
2 slices bacon, cut in small pieces
3 medium onions, peeled and sliced into rings
1 teaspoon paprika
1 salt and coarsely ground pepper
8 boneless pork loin chops, about 1/2 inch thick
1 1/2 cups fresh carrots, cut in chunks
8 fresh turnips, peeled and cut into eighths
16 baby boiling potatoes (unpeeled)
2 cloves fresh garlic, minced (or 1/2 tea garlic powder)
2 sprigs fresh thyme (or 1 1/2 teaspoons dry, crushed)
3 tablespoons chopped fresh parsley (or 1/2 teaspoon dry)
generous sprig fresh mint (or 1/2 teaspoon dry)
1 sprig fresh bay leaf (or 1 dry leaf crushed)
1 (14-ounce) can beef broth
1/2 cup white wine

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.

Nutritional Facts:

Serves: 5
Total Calories: 494
Calories from Fat: 108

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