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Monday, 26 November 2018

Pork chops with celeriac mash and apple and ale gravy


Fresh and creamy celeriac mash is the perfect partner to pork chops in this delicious recipe by Oliver Rowe. 

Ingredients
Serves Four
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

Method

1. 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.
2. 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.
3. Cut the apples into quarters and cut out the cores out, then cut them again into eighths.
4. 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.
5. 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.
6. With a sharp knife score the skin of the chops and season them. This will help the chop to crisp when it is cooked.
7. 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).
8. For the salad, make the vinaigrette. Place the mustard, vinegar and olive oil in a bowl and whisk. Season to taste.
9. 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.
10. 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.


From an original idea here 

The greenery in this dish is provided by using rocket which is sometimes known as Arugula. Now we all know that salad greens are healthy, and that most are very low in calories. However, did you know that not all give you a good dose of nutrients... well Arugula/ Rocket is one leafy green vegetable that stands out as a rich source of many vitamins and minerals. 

Consider the difference between iceberg lettuce and arugula/rocket:
Arugula contains about eight times the calcium,
fives times the vitamin A, vitamin C and vitamin K,
four times the iron as the same amount of iceberg lettuce.

The choice is easy... start with arugula/rocket for a healthier salad!




Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It has a strong, peppery flavour, and the leaves have a slight 'bite' to them. If you see 'rucola' or 'arugula' for sale or on a restaurant menu - it's the same thing. 
Availability:
Available year-round in supermarkets. Rocket is incredibly easy to grow, in fact, it could take over your whole veg patch. 
Choose the best:
Look for perky dark-bright green leaves. Avoid those that look slimy, yellowed or browning, as they're past their best. 
Prepare it:
Just rinse and go. 
Store it:
Store in the bottom part of your fridge, in brown paper or a perforated bag. It will last for a maximum of 2 days. 
Cook it:
Mix with other salad leaves, if liked. 

We bring a variety of recipe ideas and articles to this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan

34 comments:

Tom said...

...something to try!

by JFM said...

All I can say is "yummy! When do we eat?"

Christine said...

Wonderful combination, pork and apples. We are having a romaine recall in our area, might be time to look for rocket!

Jack Brabham Son said...

Looks delicious!

Valerie-Jael said...

Sounds delicious. I just had veggie soup, was good, too. Valerie

Regine Karpel said...

Good

Author R. Mac Wheeler said...

mmmmmmm

DIMI said...

Hello Jan!
Wow! That sounds so delicious!
I use rocket in my salad very often!
Thank you for sharing this interesting recipe!
Enjoy your day and week!
Dimi...

Jo said...

Yum, it's a while since we've had pork chops, time to put them back on the menu.

mamasmercantile said...

I love the sound of celeriac mash, something that we will certainly be making.

Elephant's Child said...

I really, really need to remember to try celeriac mash.

eileeninmd said...

Hello

Sounds like a delicious pork chop recipe. Thanks for sharing.
Enjoy your day, have a great new week ahead!

bill burke said...

I'll be over right away. :) It looks sooo good.

Anne Hagman-Niilola said...

Looks delicious! Have a nice evenig

William Kendall said...

I'd give that a try.

carol l mckenna said...

Celeriac mash is new to me but sounds delicious ~ ^_^

Happy Day to you,
A ShutterBug Explores,
aka (A Creative Harbor)

bj said...

Gosh, this sounds and looks sooo good.
Thank for coming by...if you could only be here for my Bunco party, I would make you something you could eat...and enjoy.xo

Lee said...

My appetite has packed its bags, left me, and gone on holidays lately. The heat of summer has descended before its time, so that could be part of the reason.

But...not to fear...fruit and raw mixed nuts have come to the rescue - with a salad tossed in once in a while for good measure! :)

Shez said...

Hi Jan oh this dish looks awesome cant wait to try it,thankyou for sharing.

magiceye said...

Looks deliciously yummy! :)

happyone said...

mmmmm looks good.

sage said...

I have been unable to grow celeriac, but I love it (I do have turnips and rutabagas growing). Looks delicious.

www.thepulpitandthepen.com

Iris Flavia said...

The celeriac mash sounds very interesting! If I find a good one, I´ll go for it!
Yes, iceberg salad also tastes like plain nothing - it´s just so easy to use that makes it "tempting" when you don´t have much time...

Margaret-whiteangel said...

That looks and sounds delicious.

Sussi said...

Looks delicious!

Nadezda said...

Hello, Jan!
These recipes sound very tasty and healthy.
I also love arugula and grow it in my garden.
Hugs!

RO said...

Looking forward to trying this one! Hugs...RO

Susan Flett Swiderski said...

Wow! I never heard of celeriac before, so I checked out your post where you introduced it to us. Very cool! Our international markets sell all kinds of veggies I never saw before, so I'm sure they must have this, too. Something new to try... thanks! :)

Ygraine said...

Sounds incredibly delicious...I can't wait to try this!
Many thanks for sharing.😊😊

Have a great day!

baili said...

Must be delicious and healthy:)

Haddock said...

This reminds me of the pork dishes we had at Coorg.

Teresa said...

Se ve muy bueno. Un beso.

Magic Love Crow said...

Looks so good Jan! Thank you! Big Hugs!

Amy Purdy said...

Yummy!