Autumn is a great time for seasonal eating! Pork chops are fried until crisp and golden before being served on a silky celeriac mash. Pickled apple completes this flavour match made in foodie heaven… A real treat for your taste buds!
1 – Prep the veg
Peel 1 celeriac by cutting between the skin and the flesh on a chopping board using a chef’s knife,
then cut it into bite-sized chunks. Wash, then cut 100g of potatoes into similar-sized chunks – no
need to peel them.
2 – Boil it up
Tip the veg into a medium saucepan, then tip in enough water to cover them by at least 2cm –
season with salt and place over a high heat. Bring everything to a boil and cook for a further 8-10
minutes, until tender. Get on with the rest of the dish while you wait.
3 – Prep the apple
Cut thin slices from 1 apple around its core, then cut those slices into matchstick-like strips. Don’t
worry about being too neat!
4 – Make the pickle liquor
Tip 3 tbsp of vinegar and 1 tbsp of honey into a medium mixing bowl. Stir to combine, then
microwave on full power for around 1 minute until hot.
5 – Mix it up
Chuck the apple into the pickle liquor and give everything a good mix. Set aside ready for serving
later. You’ve just made a quick pickle!
6 – Preheat the pan
Place a large frying pan over a medium-high heat and add 2 tbsp of vegetable oil. While the oil heats
up season 2 pork chops liberally with salt.
7 – Fry it up
Once the oil starts to shimmer and loosen lay in the pork chops. Fry for 3-4 minutes on one side, until
golden, before repeating on the next. Once cooked, the chops should be opaque white throughout
with a tinge of pink. Get on with the rest of the dish in the next steps while you wait.
8 – Mash
Once the veg is ready, drain through a colander over the sink and return it to the pan. Add 150g of
creme fraiche and mash with a potato masher until smooth. Season to taste with salt and pepper
9 – Rest
Once the pork is ready, transfer it to a chopping board and rest for 5 minutes. Crack on with a bit
of washing up while you wait.
10 – Slice
Remove the bones from the pork chops if necessary, then slice them crossways at 1cm intervals.
11 – Serve
Divide the mash between plates in large dollops and lower a sliced pork chop onto each. Scatter
over the pickled apple strips and serve!