Grilled Rack of Pork with Roasted Brussel Sprouts and Turnip Root Purée 

This is a great dish for your supper club if you want to do something a little different. It is extremely flavorful, simple to prepare and lower in carbs if that concerns you.

The pork is “bone in” for more flavor and the cooking method will produce a juicy, tender pork chop. Turnips are often overlooked but are a healthy and delicious alternative to mashed potatoes.

If you think you don’t like brussel sprouts well, these may change your mind!

Enjoy!

1 Whole Bone in Rack of Pork (8 – 10 bones)

1 tbsp chopped fresh rosemary

1 head of garlic

Extra Virgin Olive Oil

1 tsp Black Pepper

1 tsp Salt

Prepare charcoal or wood fire grill

with coals arranged only on one side. Bring to around 350 degrees.

Slice top off of garlic head to expose tops of cloves. Brush top with olive oil. Wrap loosely in tin foil and place in 350 degree oven for 25 minutes.

Remove and let cool.

Lightly coat pork with olive oil then salt and pepper

Rub meat with roasted garlic. Squeeze gently to release roasted garlic like a paste on to meat. Use clean hands to massage into meat.

Sprinkle fresh chopped rosemary on meat to coat.

Place meat loin side down on side of grill coals and cook until outside of meat is browned. About 3-4 minutes.

Turn meat over for 2 minutes then move to  side without coals. Close grill top and smoke until internal temp ( in center of meat) with a meat thermometer reaches exactly 132 degrees.

Remove, transfer to plate and cover loosely with foil. Meat will continue to cook a bit to just below medium temp.

NOTE: This is a lower temp than recommended by some guidelines. For me personally it is fine and has the most flavor by far but decide for yourself what is best for you.

Slice between bones with a sharp knife and serve chops on plate atop of turnip root purée accompanied by brussel sprouts.

1 lb Fresh Brussel Sprouts

2 tbsp Extra Virgin Olive Oil

1 tbsp chopped fresh garlic

Salt

Preheat oven to 350

Remove outside leaves and cut off tough base then discard. Wash brussel sprouts thoroughly, toss in colander until dry and slice in half.

Toss brussel sprouts in bowl with 1 tbsp olive oil, chopped garlic.

Heat 1 tbsp olive oil in skillet and cook brussel sprouts while stirring on and off for 2 minutes until bright green on outside but still firm.

Sprinkle with dash of salt.

Transfer to glass baking dish, cover with foil and place in 350 degree oven for 20 minutes removing foil halfway through.

Remove and let sit loosely covered w foil until ready to serve soon after removing from heat.

3 to 4 Fresh Turnip Root (baseball size)

1/4 heavy cream

1/2 stick unsalted butter

2 cups chicken broth

Chopped fresh chives

Salt and Pepper to taste

Peel turnips with a potato peeler.

Cut tough end off and discard then slice each turnip  in half.

Bring chicken broth to a boil.

Add turnips and cover pot.

Reduce to medium low heat and simmer.

Cook till tender with a fork.

While turnips cook…

In separate pot on medium heat…

Melt butter, add cream and whisk together.

Add cooked turnips and mix with a hand mixer or emulsion blender.

Add chives and salt and pepper to taste.

Add more cream for lighter consistency.