Recipe: Pork chop with a celeriac and apple salad
Thick pork chops are the perfect roasting or grilling joint for a romantic dinner for two. Serve with a celeriac and apple salad and a cider gravy or a traditional apple sauce, for a delicious meal.
Ingredients
- 2 350-400g Pork chop
- Salt & freshly ground black pepper
- 1tbs fennel seeds, crushed
- Vegetable oil
- 1/2 small celeriac head, peeled
- 1 dessert apple, peeled and cored
- Winter salad
- Farm Shop crab apple and quince chutney
For the dressing
- 1/2tbs cider vinegar
- 2tbs extra virgin rapeseed oil
- 1stp grain mustard
Method
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STEP 1
Preheat the oven to 220°C/200°C fan/gas mark 7.
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STEP 2
Remove the rind from the pork and simmer it in a pan of salted water for about 20 minutes and drain. Meanwhile, season the pork and scatter the crushed fennel seeds on each side.
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STEP 3
Cut the celeriac into rough wedges and blanch in boiling salted water for 5 minutes, then drain.
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STEP 4
In a heavy frying pan, brown the pork chop in a little oil on each side. Then, add the celeriac and pork rind, and roast in the oven for about ten minutes on each side, keeping the pork nice and pink. If the celeriac is colouring and tender before the pork, remove it from the pan and transfer it to a plate. Once the pork is cooked, remove it from the oven. If the crackling isn’t crisp enough, leave it in and crisp it under the grill.
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STEP 5
Mix the ingredients together for the dressing and season to taste.
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STEP 6
To serve, slice the apple thinly and toss it together with the leaves, celeriac, and dressing, then season. Transfer to a serving bowl. Cut the pork away from the bone and slice the meat into roughly 1cm thick slices. Arrange the slices on a serving dish with the bone and crackling on top, and include the jar of crab apple chutney with a spoon.