Pork With Turnips And Anchovies

• 1 tablespoon olive oil
• 1 1/2 to 2 pounds boneless pork chunks
• Salt and pepper to taste
• 2 tablespoons minced garlic
• 2 ounces (1 small can) anchovy fillets
• About 1 1/2 pounds white turnips or rutabaga, peeled and in 1-inch chunks
• 2 cups chopped canned or fresh tomatoes, with their juice
• Chopped parsley for garnish

1. Put oil in a large, deep nonstick skillet over medium-high heat.
2. A minute later, add pork, and brown well on at least one side.
3. Sprinkle with salt and pepper.
4. Remove meat, and turn heat off for a minute or so.
5. Add garlic and anchovies, with their oil.
6. Cook over low heat, stirring occasionally, until garlic lightly browns and anchovies break up, about 5 minutes.
7. Add turnips, and raise heat to medium.
8. Cook, stirring occasionally, until turnips begin to brown, about 5 minutes.
9. Add tomatoes and their juice, then bring to a boil.
10. Reduce to a simmer, then return pork to skillet.
11. Cover.
12. Cook gently until pork and turnips are tender, 30 minutes.
13. If mixture is too watery, remove cover, and raise heat to evaporate some liquid.
14. Taste, and add more salt and pepper if necessary, then garnish, and serve.

olive oil, pork chunks, salt, garlic, anchovy, white turnips, fresh tomatoes, parsley

Taken from cooking.nytimes.com/recipes/11704 (may not work)