Careme

Ingredients

• Kroger Bone-In Pork Shoulder Steaks 1 lb (2 small steaks) $3.99/lb (sale; reg $5.79)
• Simple Truth Organic® Russet Potatoes 3/4 lb, peeled and chunked $4.49 (3 lb)
• Turnip 3/4 lb, peeled and chunked $2.69/lb
• Organic Jumbo White Onions 1/2 large onion, thinly sliced $2.79 each
• Simple Truth Organic® Garlic Bulbs (3 ct) 3 cloves, sliced thin $2.79
• Simple Truth Organic® Roma Tomatoes (or on-the-vine) 10–12 oz, chopped (or 1 can crushed tomatoes if you have it) $3.99 (16 oz)
• Olive oil (pantry) 2 Tbsp
• Smoked paprika (pantry) 1 tsp
• Ground cumin (pantry) 1/2 tsp
• Chili flakes or cayenne (pantry) To taste (pinch to 1/2 tsp)
• Chicken broth or water (pantry) 1/2 cup
• Butter or olive oil for mash (pantry) 1 1/2 Tbsp butter (or 1 Tbsp olive oil)
• Milk (optional; pantry) 2–4 Tbsp to loosen mash
• Kosher salt + black pepper (pantry) To taste
• Optional: apple cider vinegar or lemon (pantry) 1 tsp to brighten sauce

Instructions

1. Prep: Peel and cut 3/4 lb russet potatoes and 3/4 lb turnip into 1-inch chunks. Thinly slice 1/2 large onion. Thinly slice 3 garlic cloves. Chop 10–12 oz tomatoes. Pat 1 lb pork shoulder steaks dry; season with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp smoked paprika, and 1/2 tsp cumin.
2. Start mash (stove): Put potatoes and turnip in a pot, cover with cold water by 1 inch, add 1 1/2 tsp salt. Bring to a boil, then simmer until very tender, 12–15 minutes. Drain well.
3. Sear pork (stove): While veg cooks, heat 2 Tbsp olive oil in a large skillet over medium-high. Sear pork steaks 3–4 minutes per side until deeply browned. Transfer to a plate.
4. Build pan sauce (stove): In the same skillet, reduce heat to medium. Add sliced 1/2 onion and a pinch of salt; cook 4–5 minutes until softened. Add sliced 3 garlic cloves and chili flakes/cayenne to taste; cook 30 seconds. Add chopped tomatoes and cook 3–4 minutes until they start to break down.
5. Quick braise (stove): Add 1/2 cup broth (or water), scraping up browned bits. Nestle pork back in, cover partially, and simmer 10–15 minutes until pork is cooked through and tender. Taste sauce; finish with 1 tsp vinegar or lemon if desired and adjust salt/pepper.
6. Finish mash (stove): Mash drained potatoes + turnip with 1 1/2 Tbsp butter (or 1 Tbsp olive oil). Add 2–4 Tbsp milk as needed. Season with salt and pepper to taste.
7. Serve: Spoon mash onto plates and top with pork and plenty of the garlicky tomato pan sauce.