Pork loin chop, swiss chard, celeriac and turnip gratin

The major components of this meal were all local. The veggies were from the Boston Organics local delivery box and the pork comes from a farm in Vermont that Savenor's has recently started sourcing from. Here's the recipe.

INGREDIENTS:

• 2 pork chops
  
• salt
  
• pepper
  
• fennel pollen
  
• white wine
  
• 1 T butter
  
• 1 bunch swiss chard
  
• 5 cloves garlic
  
• red pepper flakes
• red wine vinegar
• 1 celery root
  
• 1 turnip
  
• 1-1.5 cups cream
  
• gruyere
  

Slice the celery root and turnip into 1/8" rounds (use a mandoline if you have one). Add to a pot with the cream and 3 cloves of smashed garlic. Season with salt and pepper. Bring to a boil, then reduce and simmer for 10 minutes. Butter a gratin pan and add the celery root, turnip and cream mixture. Grate enough gruyere cheese on top to cover. Bake at 350F for 40 minutes. Let stand at least 15 minutes before serving.

Rinse the chard, cut off thick stems, cut into 1" strips. Heat up 1 T olive oil in a saute pan, add 2 cloves of minced garlic and a dash of red pepper flakes and cook over medium high heat until the garlic begins to take some color. Add the chard. Season with salt and pepper. Let the chard cook down a little then add a splash of white wine. Let this cook down some more. Add about 2 tsp to 1 Tbsp of vinegar. 

Season the pork chops with salt, pepper, and fennel pollen. Add to cold pan and turn heat to high. Cook for about 2-3 minutes on the first side, flip, and cook another 2-3 minutes on the other side. Cooking times will vary depending on how thick the cut is. Remove the pork chops and let rest. Add 1/2 cup of white wine to the pan and scrape up anything stock to the pan. Mount with 1 Tbsp butter. Serve the pan sauce with the pork.