Skip to main content

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.



Labels:

Comments

Post a Comment

Popular posts from this blog

Reuben sandwich

  Method 1 Ingredients 8 slices corned beef 100g gruyère, sliced 4 tbsp butter, softened 8 thick slices rye bread 75g white sauerkraut For the mayonnaise 100g mayonnaise 2 tbsp soured cream 1 small shallot, finely chopped 2 tbsp parsley, finely chopped 2 tbsp pickled cucumber relish ½ tbsp creamed horseradish ½ tbsp Worcestershire sauce 2 dashes hot sauce ½ lemon, juiced STEP 1 Mix all the ingredients for the mayonnaise, except the lemon juice, together in a bowl. Season to taste with the lemon juice, salt, and pepper. STEP 2 Heat the grill to high. Line a baking tray with baking parchment and arrange the corned beef into four piles on it, then top with the cheese and grill until melted and bubbling. STEP 3 Butter both sides of all the bread slices. Heat a frying pan over a medium heat and toast the bread slices on both sides until golden. Generously spread the mayonnaise over one side of each bread slice. Top four of the slices, mayonnaise-side up, with the cheese-topped corned be...
Post a Comment
Read more

Ham, cheese & potato pie

  Method 1 Ingredients 350g new potatoes 375g ready-rolled puff pastry 100g crème fraîche 50g thinly sliced ham 125g brie or camembert cheese, halved and sliced green salad, to serve (optional) STEP 1 Boil the potatoes in salted water for 8-10 mins, until tender but still firm. Leave to cool, then slice. STEP 2 Heat the oven to 200C/180C fan/ gas 6. Unroll the pastry with its baking parchment on a baking tray. Reserve 1 tbsp of the crème fraîche, then spread the rest over the pastry, leaving a 2cm border around the edge. Season. Layer the potatoes, ham and cheese over half of the pastry, seasoning the potatoes as you go. STEP 3 Fold over the other half of the pastry and use a fork to seal the edges. Trim with a knife for a neat finish – the pie should look like a big sausage roll. Mix a little water into the reserved crème fraîche, then brush all over the pastry. Make a few cuts along the length, then bake for 35-40 mins until golden. Leave to cool for 10 mins, then serve with a sa...
Post a Comment
Read more

Sichuan chicken

  Method 1 Ingredients 500g boneless chicken thighs cut into bite-sized pieces 25g dried Sichuan chillies deseeded and cut into 3 pieces neutral-tasting oil such as vegetable, for deep-frying 1 tbsp dried red Sichuan peppercorns 1 tbsp dried green Sichuan peppercorns 15g ginger peeled and finely chopped 4 garlic cloves finely chopped 2 spring onions finely sliced, whites and green parts separated 3 tbsp unsalted roasted peanuts 2 tbsp sesame seeds ½ tbsp light soy sauce ½ tsp sugar For the marinade ½ tsp ground white pepper ½ tsp chicken bouillon 1 tbsp Shaohsing wine 1½ tbsp light soy sauce 2½ tbsp cornflour 1 tbsp corn oil step 1 Combine all the marinade ingredients, except the cornflour and oil, with ¼ tsp salt in a large bowl, then stir in the chicken thigh pieces to coat. Cover and chill for 30 mins. Add the cornflour and mix well, then add the oil and stir again to combine. step 2 Put the dried Sichuan chillies in a colander and shake to remove any excess seeds. Transfer to a...
Post a Comment
Read more