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1
Put a 12-inch skillet, preferably nonstick, over medium-high heat and let sit for at least a minute.
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2
Add the oil and butter.
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3
When the butter foam subsides or the oil is hot, add the pork, a few chunks at a time.
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4
When it is all in the skillet, turn the heat to high.
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5
Cook for about 5 minutes, undisturbed, until the pork is nicely browned on one side.
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6
Turn each piece, return the heat to medium-high, and cook for about 3 minutes more.
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7
Add the turnip chunks and shake the skillet so that the pork and turnips are all sitting in one layer or nearly so.
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8
Cook for another 3 or 4 minutes, or until the turnips begin to brown.
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9
Add the liquid and stir once or twice.
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10
Add salt and pepper to taste and half the lovage if youre using it, turn the heat to medium-low, and cover the skillet.
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11
Cook, stirring every 10 minutes, until both pork and turnips are quite tender, about 30 minutes.
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12
Remove the cover and raise the heat to medium-high; boil the liquid until it is reduced to a syrupy glaze.
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13
Taste and add more salt and pepper if necessary, then garnish with the remaining herb if you like and serve.
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14
Creamy Pork with Turnips: In the final step, transfer the pork and turnips to a warm platter.
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15
Do not quite reduce the liquid to a glaze; when there is about 1/2 cup left, reduce the heat to low, stir in 1 cup sour or sweet cream, and slowly bring back to a boil over medium heat.
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16
Stir the pork and turnips back into the sauce, garnish, and serve, preferably over rice.
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17
Pork and Turnips with Mustard: You can do this in combination with the preceding variation if you like.
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18
Stir 1 tablespoon Dijon mustard, or more to taste, into the finished sauce.
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19
Heat through and serve.
