Pork Chops with Horseradish and Baked Turnips: Costolette al Raffano

Ingredients

• 1 tablespoon peppercorns black
• 0.3 cup bread crumbs 
• 3  carrots coarsely chopped
• 4 ribs celery coarsely chopped
• 3.5 pounds chicken wings 
• 1  eggs 
• 2 tablespoons flour all-purpose
• 0.3 cup horseradish freshly grated
• 0.3 cup olive oil extra-virgin
• 2 tablespoons olive oil extra-virgin
• 2  onions coarsely chopped
• 0.5 cup parmigiano-reggiano freshly grated
• 1 bunch parsley stems 
• 4  center-cut pork chops 
• 4 servings salt and pepper 
• 2 tablespoons tomato paste 
• 2.5 pounds young turnips 
• 2 tablespoons butter unsalted

Equipment

• frying pan
• sauce pan
• ladle
• oven
• whisk
• pot
• wooden spoon

Directions

1. Season the chops with salt and pepper, to taste. Beat the egg with salt and pepper and dip each chop in the egg and then in the bread crumbs.
2. In a large skillet, heat the oil over high heat and add the chops, working in batches if necessary, and cook until deep golden brown on both sides, about 10 minutes.
3. Meanwhile, in a small saucepan, heat the butter over medium-low heat until it melts, then whisk in the flour, stirring constantly until it is dissolved.
4. Whisk in the stock, a little at a time, then stir in the horseradish and cook for 10 minutes. Season with salt and pepper, to taste, and pour over the chops.
5. In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.
6. Add all the chicken parts and brown all over, stirring to avoid burning.
7. Remove the chicken and reserve.
8. Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.
9. Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.
10. Preheat the oven to 450 degrees F.
11. Place the turnips in a large pot and cover with water.
12. Add 2 tablespoons salt, bring to a boil, and cook until tender.
13. Cut the turnips into 5 pieces each and place in a casserole. Cover with the besciamella and Parmigiano. Season with salt and pepper, and bake for 30 minutes, until the besciamella is bubbling and the top is browned.
14. In a medium saucepan, heat butter until melted.
15. Add flour and stir until smooth. Over medium heat, cook until light golden brown, about 6 to 7 minutes.
16. Meanwhile, heat milk in separate pan until just about to boil.
17. Add milk to butter mixture 1 cup at a time, whisking continuously until very smooth and bring to a boil. Cook 10 minutes and remove from heat. Season with salt and nutmeg and set aside.