Honey-Turmeric Pork With Beet And Carrot Salad
Honey is a versatile ingredient in cooking. It’s not only a natural sweetener and flavor enhancer, but it also provides texture and feel, adds color and is great for glazing and caramelizing. The honey in this easy marinade helps the pork cutlets caramelize despite the short cooking time. It’s the perfect meal for a busy weeknight. (Image via Christopher Testani / Bon Appétit)


  • 1 1/4lbs

    Boneless Pork Shouldercut into 4 pieces

  • 2

    Garlic Clovesfinely grated

  • 1/2cup

    Plain Whole-Milk Yogurt

  • 1/4cup


  • 1/2tsp

    Ground Tumeric

  • 2tbsps

    Lemon Juice

  • 3

    Beetsscrubbed and thinly sliced

  • 3

    Carrotscut on a diagonal

  • 2tbsps

    Chivesfinely chopped

  • 2tbsps

    Extra-Virgin Olive Oil

  • Saltto taste

  • Pepperto taste
  1. Pound pork between two sheets of plastic wrap until ¼ inches thick, then season with salt and pepper. Meanwhile, whisk garlic, yogurt, honey and one tablespoon of lemon juice in a medium bowl.
  2. Place pork cutlets in a large re-sealable bag, then add yogurt and honey mixture and toss to coat. Let cutlets sit for at least 10 minutes.
  3. Remove cutlets from marinade. Heat one tablespoon of vegetable oil over skillet and cook cutlets until brown and cooked through, about two to three minutes per side.
  4. To make salad, toss beets, carrots, chives, olive oil and one tablespoon lemon juice in a medium bowl. Season with salt and pepper.