By Alison Roman, bon appétit magazine June 23, 2015 issue
- 1¼ pounds boneless pork shoulder (Boston butt), fat trimmed to ¼ inch, cut into 4 pieces
- Kosher salt and freshly ground black pepper
- 2 garlic cloves, finely grated
- 1½ teaspoons finely grated peeled turmeric or ½ ground turmeric
- ½ cup plain whole-milk yogurt
- ¼ cup honey
- 2 tablespoons (or more) fresh lemon juice, divided
- 2 tablespoons vegetable oil
- 3 small beets, scrubbed, thinly sliced
- 3 small carrots, preferably with tops, tops reserved, carrots scrubbed, cut on a diagonal
- 2 tablespoons finely chopped fresh chives
- 2 tablespoons olive oil
- Flaky sea salt
Pound pork between 2 sheets of plastic wrap to ¼” thick; season with kosher salt and pepper. Whisk garlic, turmeric, yogurt, honey, and 1 Tbsp. lemon juice in a small bowl; season with kosher salt and pepper. Place cutlets in a large resealable bag. Add yogurt mixture, seal bag, and toss to coat. Let sit at least 10 minutes.
Remove cutlets from marinade, letting excess drip off. Heat 1 Tbsp. vegetable oil in a large skillet over medium-high; cook 2 cutlets until browned and cooked through, about 2 minutes per side. Transfer pork to a platter. Wipe out skillet; repeat with remaining cutlets and 1 Tbsp. vegetable oil.
Toss beets, carrots, carrot tops (if using), chives, olive oil, and remaining 1 Tbsp. lemon juice in a small bowl. Season with kosher salt, pepper, and more lemon juice, if desired. Serve pork topped with salad and sprinkled with sea salt.
Do Ahead: Pork can be marinated 12 hours ahead. Chill.