Tag Archives: pork chops

Pork Chops with Celeriac Gratin

This dinner was stumbled upon by chance, completely inspired  by the lovely ingredients we picked up on our local high street. We’d gone for a walk on one of the first sunny Saturdays of spring with the intention of dropping by the greengrocers and the butchers to pick up a couple of bits for the coming week. In the greengrocers we nabbed a celeriac and some rhubarb (bang in season, and more to come on that later!) and in the butchers we picked up some beautiful Gloucester Old Spot boneless pork chops. Back at home we started to plan our meals for the week and realised we had a beautiful dinner sat right in front of us! Neither of us fancied a creamy gratin so we went with a boulangère potatoes-inspired dish, finely sliced celeriac layered with softened onions and apple slices to complement the pork.

This was really easy to prepare but felt pretty fancy, you could definitely wow a few people coming round for an alternative roast. It would be delicious with our roast pork belly recipe too!

Ingredients

  • Boneless pork chops, 2 per person
  • 2 tsp olive oil
  • 1 celeriac, sliced into 2-3mm slices
  • 1 small onion, halved and thinly sliced
  • 1 dessert/eating apple, peeled, halved, cored and sliced thinly
  • About 10 sage leaves, half finely sliced and half left whole
  • About 1/4 pint of chicken stock
  • 2 tsp butter
  • Greens to serve – we had sautéed leeks with cabbage

The slicing is by far the most tedious bit about this dish, once you’ve got all that done it’s just layering!

Gnarly Celeriac

Celeriac Posing

Thinly Sliced Celeriac

Start by frying the onions in half the butter and oil with the chopped sage. Cook for around 10-15 minutes until they’re nice and soft. Preheat the oven to 180°C.

Onions Cooking for Pork & Celeriac

Start layering up your gratin in an oven-proof dish, we did celeriac-onions-apple finishing with a final layer of celeriac. Make sure you season well with salt and pepper on each layer too.

Celeriac Gratin Layering

Celeriac Gratin Layering 2

Pour over the stock – it should come about 3/4 of the way up your dish. On the top layer of celeriac take a couple of minutes to make it look pretty-ish (not really our strong point!) and then dot with the remaining butter and the remaining sage. Pop in the preheated oven – it should take about 45 minutes to cook perfectly!

Celeriac Gratin, Before Cooking

Our pork chops took about 20 minutes in total to cook, so roughly halfway through the gratin cooking time start these off. Coat with the remaining olive oil and heat a griddle pan over a medium heat. Render the fat off the chops by standing them upright in the pan for about 5 minutes until the fat has turned golden on the outside.

Rendering Fat From Pork Steaks

We then poured a lot of fat out of the pan as they were in danger of deep frying! Cook them on each side for a couple of minutes and then pop into the oven either in the pan if it’s oven-proof or transfer to a dish and cook for a further 10 minutes.

Pork Steaks Griddling

Celeriac Gratin Done

Beautiful Celeriac Gratin

Serve with some greens and enjoy. We love shopping local, there are some brilliant places and you end up inspired to cook dishes you might never have thought of otherwise!

Pork Steaks with Celeriac Gratin

Mustard Pork with Roasted Parsnip, Celeriac and Potatoes

We had our first frosty morning of the winter here in Bristol, so we thought we just had to blog about parsnips! (That makes sense, honest…) Not only are parsnips arguably the best part of a roast dinner, they make a great companion to pork chops, chicken, lamb… if you’re roasting some potatoes at this time of year, you might as well chuck in a parsnip! We’re also roasting some celeriac, which has the most incredible flavour – describing it as “a bit like celery” is insulting really – it’s much more than that! This dish has some bold flavours going on – mustard, parsnip, celeriac and nutmeg –  but they’re a perfect hearty and comforting combination with the cold nights upon us.

Ingredients for 2 people:

  • 150 g new potatoes
  • 2 medium/1 large parsnip
  • 1/2 celeriac
  • Couple of sprigs of thyme (or about a tsp dried)
  • 3-4 sage leaves
  • 2 tbsp olive oil
  • 2 pork chops
  • 2 tbsp mustard (we used 1 tbsp Dijon and 1 tbsp wholegrain)
  • Small cabbage
  • 200 ml chicken stock
  • 1/4 whole nutmeg
  • Black pepper

Preheat your oven to 180 °C. Chop up your potato, parsnip and celeriac into ~3cm chunks (smaller if you want them to cook quicker). Put the potatoes in a pan of water, bring them to the boil and simmer for about 5 minutes. Put 1 tbsp of the olive oil into a roasting dish and place in the oven to heat up for about 5 minutes. While the potatoes are parboiling and the dish is heating up, take the leaves off your sprigs of thyme. After the potatoes have been boiling for around 5 minutes throw in the parsnip and celeriac and let it boil for another minute or so. When everything is ready, add the potato, parsnip, celeriac, sage leaves and thyme to the roasting dish and admire the sizzle! Whack it in the oven for about 45 minutes.

To make the mustard topping for your pork, simply mix together your mustard and the remaining olive oil. Smear a thick layer of this onto each pork chop – if you’re not a fan of mustard you can skip this step or choose not to eat the mustard, but we wolfed it down! When the vegetables have about 15 minutes left, take the roasting dish out and place the pork on top of the veg, with the mustard facing upwards. Place back in the oven for the remaining cooking time.

Parsnip and Potatoes

Slice the cabbage thinly, and add it to a wok or large saucepan with some melted butter in it. Add the chicken stock and grate in the nutmeg and a few cracks of black pepper. Keep it moving until it’s cooked – it should be finished along with everything else.

Now plate yourself up a tasty, hearty, full-flavoured meal! We enjoyed ours with a glass of red wine, perfect after a hard day’s work or as a lovely weekend treat.

Mustard Pork with Parsnip and Potatoes