Honey, Thyme Roasted Carrots and Turnips, Rosemary Mashed Potatoes & Baked Pork Milanese


This easy dinner was very quick to make, provided a little vacation from our usual pork chop preparation, and used four of the items in this week’s share. This is a pork chop that is usually pounded, breaded, and pan-fried. I went for a slightly healthier ‘shake and bake’ method, pounding and breading in the same way, but then baking on a rack. These rosemary-mashed potatoes are one of my favorite things right now. The rosemary is infused with the butter so you get a ton of flavor and aroma without the little bits of chopped up rosemary. I always use a ricer or food mill with mashed potatoes, it is fast and they end up so creamy… of course, I use cream too. This roasted vegetable recipe could work for any root vegetables – turnips and carrots is what was in the box this week. I added a quick sauté spinach for a little balance in color and freshness. This is a satisfying and attractive meal that can be made in less than 45 minutes.

Start with prepping your potatoes. Peel the potatoes and cut them into large chunks about 2″ in size.  Cover them with cold, salted water and cook them over medium-high heat until they are easily pierced with a knife or fork.  In a small sauce pot combine the butter and two sprigs of rosemary cut in half, place over medium heat to melt butter.



Once melted, removed from the heat and let the butter and rosemary sit in a warm place while the potatoes are cooking.

Next prepare the roasted vegetables – once done, they can hold while the pork is cooking then you can reheat them while the pork is finishing up.  Peel the carrots, cut them in half lengthwise, then into 2″ pieces on the bias.  Peel the turnips and cut them in half lengthwise – larger ones can be cut into quarters.

farmshare-chef-prep-carrots-turnips-roasted-honey-thymeToss the vegetables with the olive oil, sherry vinegar, salt, pepper, and thyme.  Place them in a single layer on a lined sheet pan.


Roast at 350° for 20 – 25 minutes, half-way through cooking toss them a little with a large spatula so they can brown on multiple sides. Remove them when they are browned and can be pierced with little resistance. Leave them on the sheet pan and hold them to the side until ready to reheat and serve.


Remove excess fat and bones from two pork chop then slice each in half down the side of the chop, making four thin pork chops.  Envelope one at a time in saran wrap that is folded in half.

farmshare-chef-pork-in-saran-milaneseUsing a rolling pin or meat pounder, pound the meat in an outward motion until it is about 1/4″ thick.

farmshare-chef-pork-milanese-poundedRepeat with remaining pork chops. Once all chops are pounded out set up space to bread them.  Use a plate for the flour, and a shallow baking pan or pie plate for the eggs and bread crumbs. I used panko bread crumbs that I put in a plastic bag and pounded with a rolling pin to break them up a little.

farmshare-chef-how-to-bread-milaneseSeason both sides of each pounded out pork chop, then coat each side first in flour, then egg, then press each side into the bread crumbs.


Once breaded place each on a pan fitted with a wire baking rack.



Bake at 425° until the pork chops are cooked through and firm to the touch, about 12 – 14 minutes. If the pork is not as browned as you would like when it has finished cooking, place it under the broiler for about a minute, moving the pan as needed to avoid burning. Splash them with a quick squeeze of lemon juice right before you serve them.

When the potatoes are done I strain them directly into a food mill, then grind them right back in to the warm pot.



Remove the rosemary sprig from the butter, add the cream and warm over medium-low heat.  Fold this butter/cream mixture into the hot potatoes after they have been riced. Adjust salt as needed – I added about 2 teaspoons.  Cover them with foil and keep in a warm place until ready to serve.

For the spinach, heat 1 tablespoon of olive oil in a sauté pan over medium-high heat.  Add 1 clove of chopped garlic and cook for about 1 minute.  Add 1/2 pound of spinach, 1 tablespoon of water, a pinch of salt, and a splash of red wine vinegar.  Cook until spinach is wilted and serve immediately.


Rosemary Mashed Potatoes

Serves 2-3
Prep time 10 minutes
Cook time 30 minutes
Total time 40 minutes


  • 1 1/2 lb Yukon Potatoes, or similar (peeled, and cut into 2)
  • 16oz Cold Water
  • 1/4 cup Kosher Salt
  • 6 tablespoons Butter
  • 2 sprigs Rosemary (cut in half)
  • 1/3 cup Light or Heavy Cream
  • 1-2 teaspoon Kosher Salt (to taste )


Step 1
Fill a large pot with 16 ounces of cold water and salt. Peel potatoes and cut them in to even sized chunks, approximately 2" inches. Add potatoes to cold water and place on a burner over medium - high heat. Allow potatoes to cook until a fork is easily inserted, about 30 minutes.
Step 2
Combine the rosemary sprigs and butter in a small sauce pan over medium heat. Allow butter to melt then remove from the heat and let sit in a warm area until the potatoes are done. About two minutes before the potatoes are finished remove the rosemary sprigs and add the cream to the butter. Place butter and cream mixture over low heat to warm through.
Step 3
When the potatoes have finished cooking strain the water and run the potatoes through a food mill or ricer, and return them to the warm pot.
Step 4
Using a spatula fold the cream/butter mixture into the riced potatoes. Add salt to taste then cover with foil and leave in a warm place until ready to serve.

Roasted Carrots and Turnips with honey and thyme

Serves 2
Prep time 5 minutes
Cook time 25 minutes
Total time 30 minutes


  • 1/2lb Carrots (peeled, halved and sliced on a bias)
  • 1/2lb Turnips (peeled, halved)
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 tablespoon Sherry Vinegar
  • 1 teaspoon Honey
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Black Pepper
  • 1 teaspoon Thyme (finely chopped)


Step 1
Preheat oven to 350°
Peel carrots and cut them in half lengthwise, then cut into two inch pieces on the bias. Peel turnips and cut in half length wise, if very large cut into quarters.
Step 2
In a large mixing bowl toss carrots and turnips with oil, vinegar, salt, pepper, and chopped thyme.
Step 3
Place vegetables on a parchment lined sheet pan in one layer. Roast for 20 - 25 minutes, interrupting half way through to toss vegetables. Vegetable should be browned and present very little resistance when poked with a fork.

Baked Pork Milanesa

Serves 2
Prep time 20 minutes
Cook time 15 minutes
Total time 35 minutes


  • 2 Pork Chops- boneless, or bone removed (sliced in half through the width and pounded to 1/4)
  • 1 teaspoon Kosher Salt
  • 3/4 cups Flour
  • 2 Eggs (beaten)
  • 2 1/2 cups Panko Bread Crumbs (pulsed in the food processor )


Step 1
Preheat oven to 425°

Remove any excess fat from the pork chops and slice them in half to create two thin pork cops of the same size. Loosely sandwich each half of chop into one piece of saran wrap folded in half. Using a meat pounder or rolling pin pound the meat into and even 1/4" cutlet. Repeat will all four halves.

Place panko crumbs in the food processor and pulse one or two times to break them into smaller crumbs. Alternately place them in a ziplock bag and pound them with a rolling pin or meat pounder.
Step 2
Season the front and back of each pounded chop with salt. Place the flour, beaten egg, and panko in individual shallow pans. Working one at a time coat both sides of each pounded chop first with flour, then with egg, and finally with the panko bread crumbs. Place each breaded chop on a sheet pan with a wire rack.
Step 3
Place on the middle rack of the oven and bake for 12 - 15 minutes until pork is cooked through and firm to the touch. If the bread crumbs have not browned enough place the chops under the broiler for 45 seconds to 1 minute until properly browned. Sprinkle a little lemon juice on each chop and serve with Rosemary Mashed Potatoes and Roasted Carrots and Turnips.





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