pork on rutabega, spuds, apples
sheryl julian, boston globe, 2002

4 -	ea	pork chops olive oil	brown both sides in frying pan
1	ea	rutabega	peel, quarter, and slice in 1/2 in pieces; steam until tender
4	ea	yukon gold potatoes	clean and slice in 1/2 in pieces; steam until tender
2	ea	cortland apples	halve, destem, core, and slice in 1/2 in pieces
arrange turnip, spuds, and apples in shallow casserole sprinkle with olive oil, salt and pepper to taste arrange the browned pork chops on top bake about 30 min at 400 deg F or until chops reach internal temp of 160 deg F