Braised Pork With Turnips

• 1 tablespoon neutral oil, like canola
• 1 tablespoon butter (or another tablespoon of oil)
• 1 1/2 pounds boneless pork (shoulder or loin), trimmed of excess fat and cut into 1- to 1 1/2-inch chunks
• 1 1/2 pounds purple-top turnips or rutabagas, peeled and cut into 1-inch chunks
• 3/4 cup white wine, chicken stock or water
• Salt and freshly ground black pepper to taste
• 2 tablespoons minced fresh lovage, celery leaves or parsley

1. Place a 12-inch skillet, preferably nonstick, over medium-high heat, and heat at least a minute.
2. Add the oil and butter.
3. When the butter foam subsides or the oil is hot, add the pork a few chunks at a time.
4. When it is all in the skillet, turn the heat to high.
5. Cook about 5 minutes, undisturbed, until the pork is nicely browned on one side.
6. Turn each piece, return the heat to medium-high and cook about 3 minutes more.
7. Add the turnip chunks, and shake the skillet so that the pork and turnips are all sitting in one layer, or nearly so.
8. Cook another 3 or 4 minutes, or until turnips begin to brown.
9. Add the liquid, and stir once or twice.
10. Add salt, pepper and half the herb, turn heat to medium-low and cover skillet.
11. Cook, stirring every 10 minutes, until both pork and turnips are quite tender, about 30 minutes.
12. Remove the cover, and raise the heat to medium-high; boil the liquid until it is reduced to a syrupy glaze.
13. Taste and add more salt and pepper if necessary; then, garnish with the remaining herb and serve.

neutral oil, butter, boneless pork, purple, white wine, salt, fresh lovage

Taken from cooking.nytimes.com/recipes/8905 (may not work)