Pork Chop on Mashed Celeriac

April 5th, 2008

As I write this we’re already into April and yet this week we’ve had snow, ice and a whole lot of wind. With that in mind I’m still very much in the mood for rustic home-made comfort food.

Pork Chop Recipe

This is one of those quick and easy dishes that still tastes delicious. Celeriac can sometimes have a quite bland taste when mashed but the secret weapon here is lemon juice (and I learned that while reading this recipe). It might sound odd but it really brings out that great earthy taste.

The sauce is a simple reduction of white wine used to de-glaze the pan, with a little butter stirred in to add richness and thicken. I also added marjoram for a little extra flavour but I’m sure it’ll taste just as good without!

Pork Chop Recipe

Pork Chop on Mashed Celeriac Recipe - Ingredients

  • 1 Pork Chop per person, seasoned with salt and pepper. The fat should be scored and salt rubbed in.
  • 1 Celeriac root, peeled and chopped into 1 inch squares.
  • Potatoes (aim for 1/3 the weight of the celeriac but you don’t have to be exact).
  • 1 glass of white wine
  • 25g butter

Pork Chop on Mashed Celeriac Recipe - Method

  1. Bring a pan of salted water to the boil. Add celeriac and potato and boil until soft (about 1/2 an hour for the celeriac. Don’t over cook as it soaks up water, making your mash tasteless)
  2. Meanwhile heat a little olive oil in a pan over a high heat and pre-heat your oven to 220 degrees c. Add you pork chop to the pan and fry quickly on one side until browned, then turn over and place the pan in the oven for 15 minutes or until cooked through.
  3. Drain the celeriac and potato and then put back in the pot. Add the juice of 1 lemon, a good pinch of pepper and mash well. Taste and add more salt if needed.
  4. Take a reasonable size scoop of the mash and place in the middle of the plate. Place the pork chop on top.
  5. With the pan still hot turn on the hob and pour in 1 glass of wine - it should start to bubble rapidly (if not, turn up the heat). Scrape all the sticky blackness (this is the flavour!) from the bottom of the pan and add in the butter. When reduced to the desired consistency take the pan from the heat and spoon over your pork.

That’s all there is to it. Enjoy!

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19 Responses to “Pork Chop on Mashed Celeriac”

  1. Antonia Says:

    Seeing the snow outside this morning makes me want to continue with exactly this sort of comfort food. This looks absolutely delicious - interesting tip re. the lemon juice. I must try that!

  2. Julia Says:

    Mmm that chop looks sticky and delicious - just how it should be!

  3. scott Says:

    Antonia: It’s snowing like crazy as I type this - so I’m in the mood for something comforting, too.

    Julia: Well it was delicious!

  4. We Are Never Full Says:

    That mashed celeriac looks awesome. My husband bought a huge knob of celeriac about 2 months ago with high hopes of using it, but instead I found it about a week ago growing hair in the bottom of our fridge. This is one to make!

  5. scott Says:

    We Are Never Full: Hairy celeriac isn’t good - even a shave won’t help that. Just use it anywhere you’d use potato!

  6. Tartelette Says:

    Love celeriac! I grew up on eating it raw but I can really see how pureed with meat it could be dangerously addictive. Beautiful picture! It did its job: I am now officially starving!

  7. Y Says:

    That’s one mouth watering looking dish! When I first saw the recipe, I thought the glass of wine was going to be for the cook.. :-)

  8. scott Says:

    Tartelette: If you’re hungry then I’m happy - I must have done something right :) I never ate it raw until recently - I’ll be blogging about that more lately!

    Y: You could always steal the wine and serve it up without sauce :p

  9. Lauren Says:

    Great celeraic recipe! I’m always looking for things to do with it, since celery here rarely comes without the root. Thanks for stopping by my blog, too!

  10. scott Says:

    Lauren: It was fairly rare here until a few years ago (despite being quite traditional). Still, many “normal” people (i.e. not foodies) still haven’t heard of it!

  11. peabody Says:

    Celeriac root is barely used in the states…such a shame.

  12. scott Says:

    peabody: Different countries have such different food tastes. In the UK, for example, we lack Twinkies ;)

  13. Lil Says:

    it’s insane that you were getting snow! mind, we did get hailed upon over the weekend and ouch, it was painful when i got hit!

  14. scott Says:

    Lil: I’ve been lucky enough not to get hit by hail for a few years. I feel sorry for you!

  15. Chris Says:

    I have had dinner, but I think I could eat again! I have never heard of celeriac, and now that I see Peabody’s comment, I don’t feel so out of the loop. :) I will have to look for it at the int’l market this weekend.

  16. scott Says:

    Chris: You’re on the look out for a large white root. A bit like an ugly turnip ;)

  17. Cakelaw Says:

    Delicious - the colour of the chop is just gorgeous.

  18. Jeanne Says:

    Mmmm - looks fab and I love celeriac! We had pork chops last night - I have no idea why I used to grill/roast them as they always ended up overcooked - the pan is the say forward! I did some very thinly sliced onions in one corner of the pan once the chops were about half done and then started adding glugs of red wine to deglaze the pan and to give the chops time to cook through without burning. Just before removing from the heat I stirred a tablespoon of wholegrain mustard into the red-wine-onion mix and spooned it over the chops to serve. Heaven!!

  19. scott Says:

    Cakelaw: Thanks - it was delicious, too!

    Jeanne: Sounds great. Mustard in sauces is common in my house.

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