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Pork chops with celeriac mash and apple and ale gravy

 


Method 1

Ingredients

1 large celeriac

150g/5oz butter, plus extra for the sauce

salt and freshly ground black pepper

1 large onion

2 tbsp extra virgin olive oil

3 Cox's apples, peeled

425ml/¾ pint London Pride ale (or similar)

4 pork chops

2 tsp vegetable oil

For the salad

½ tsp Dijon mustard

1 tbsp white wine vinegar

3 tbsp extra virgin olive oil

250g/9oz rocket leaves

Peel the celeriac, chop into 2.5cm/1-inch chunks and place in a pan of cold water. Place on the hob, bring to the boil and simmer until tender, about 20 minutes. Mash the celeriac with 100g/3½oz of the butter and season with salt and freshly ground black pepper. Keep covered and warm.

Meanwhile, peel, halve and thinly slice the onion lengthways into semicircles. Heat the olive oil in a heavy-bottomed frying pan and cook the onions on a medium high heat until soft and lightly coloured.

Cut the apples into quarters and cut out the cores out, then cut them again into eighths.

Remove the onions from the pan, add the remaining 50g/1½oz butter and place the apples in. Cook over a medium heat. When they are golden brown turn them over so that they are beautifully coloured on both sides.

Return the onions to the pan with the apples, raise the heat and add the ale to the pan. Adjust the seasoning and continue cooking until the apples begin to break down a little and the liquid has reduced by at least half and has thickened somewhat.

With a sharp knife score the skin of the chops and season them. This will help the chop to crisp when it is cooked.

Heat a griddle pan until smoking hot. Rub the pork chops with some vegetable oil (this will help prevent sticking) and place the chops on the hot griddle. Cook, turning as necessary, until the meat is cooked through (cooking time will depend on the thickness of the chops; it will be cooked when the juices run clear when pierced with a sharp knife near the bone).

For the salad, make the vinaigrette. Place the mustard, vinegar and olive oil in a bowl and whisk. Season to taste.

When the chops are cooked, remove from the griddle, and put covered on a plate in a warm place for five minutes. Meanwhile, whisk a knob of butter into the sauce to thicken it slightly.

To serve, divide the mash among four plates, place a chop on each dollop of mash and pour the mustard and ale sauce over it. Dress the rocket with the vinaigrette and serve on the side.



Method 2

Ingredients

For the Pork Chops:

2–4 thick-cut pork chops (bone-in or boneless)

1 tbsp olive oil

Salt and black pepper, to taste

1 tsp fresh thyme leaves (or ½ tsp dried)

1 garlic clove, minced

Optional: knob of butter for finishing

For the Celeriac Mash:

1 medium celeriac (about 600–700g), peeled and diced

2 medium potatoes, peeled and diced (helps creaminess)

2 tbsp butter

2–3 tbsp double cream or milk

Salt and pepper, to taste

Optional: a pinch of nutmeg

For the Apple and Ale Gravy:

1 small onion, finely chopped

1 apple, peeled, cored and grated (Bramley or any cooking apple)

1 tbsp butter

1 tbsp plain flour

200ml ale (a rich amber or brown ale works best)

250ml chicken or pork stock

1 tsp Dijon mustard

1 tsp apple cider vinegar or lemon juice (optional – for balance)

Salt and pepper, to taste

👨‍🍳 Method

1. Prepare the Celeriac Mash:

Place the celeriac and potato in a large pan of salted water.

Bring to a boil and simmer for about 15–20 minutes or until both are very tender.

Drain well, let steam dry for a minute, then mash with butter and cream.

Season with salt, pepper, and a little nutmeg if using. Keep warm.

2. Cook the Pork Chops:

Season pork chops with salt, pepper, thyme, and garlic.

Heat olive oil in a skillet over medium-high heat.

Sear the pork chops for 4–5 minutes per side, until golden and cooked through (internal temp ~63°C/145°F).

Optional: Add a knob of butter and baste for the last minute.

Rest chops on a warm plate, loosely covered with foil.

3. Make the Apple and Ale Gravy:

In the same pan, add butter and sauté the onion until soft and golden (5–7 minutes).

Stir in grated apple and cook for 2 minutes.

Sprinkle in the flour, stir, and cook for 1 minute.

Gradually add ale, scraping up any bits from the pan.

Stir in the stock, mustard, and bring to a simmer for 10–15 minutes until thickened.

Add a dash of vinegar or lemon juice for brightness. Season to taste.

🍷 Serving Suggestion

Plate the mash, top with pork chop, and spoon over the apple and ale gravy. Serve with steamed green beans, sautéed kale, or roasted carrots.



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