Musings and photos of my attempts to create edible food.

Sunday, 13 November 2011

Glazed Pork Chops with Celeriac Mash

Autumn must be one of the best times of year for celeriac. The ugliest of the root vegetables (and possibly of all vegetables) has a wonderful earthy flavour with aromas of celery. Not loving the sound of it so far? I can understand - celery is somewhere down the bottom of my list of things I enjoy eating on its own. Somehow celeriac manages to take the essence of celery and remove the stringy, chewy wateriness and turn it into a hearty root.
My mother is to blame (or thank) for first introducing me to celeriac. I first encountered it added to mashed potatoes. There is little chance of a bland mash when topped up with a healthy pile of diced celeriac. Mixed amongst roast vegetables it adds a freshness that delights the palate. I have even heard it makes pretty good soup (but I am yet to try this). Mash, however, is where I feel it is truly at its best.


  • 4 pork chops
  • 1/2 tsp dijon mustard
  • 1tsp balsamic vinegar
  • 2tsp honey
  • 1/2 tsp pepper
  • 1/2 tsp cumin
  • good pinch salt
  • 1/4 tsp smoked paprika
  • splash of Worcestershire sauce
  • a small glass of sage wine (my own home-brew; sherry or cider would be an acceptable substitute)
  • 1/2 medium celeriac
  • 6 potatoes (about enough for 2-3 people)
  • a small knob of butter
  • a splash of milk
This has to be one of the simplest meals I cook and you can do lots of variations - almost any bit of meat will work. Simply mix the mustard, vinegar, spices and Worcestershire sauce in a bowl before marinating the meat in it overnight (or for a few hours if you are pressed for time). Chop the potatoes ready for making mash. Cut the tentacle-like array of roots off the celeriac along with the shoots off the top. Peel it and chop it so that the pieces are about half the size of the potato pieces.
Boil the celeriac and potatoes for about 20 - 25 minutes (or until nice and soft).
Whilst this is cooking fry-off the chops over a medium-low heat in a non-stick pan. The glaze will go very brown and sticky as it caramelises. When cooked de-glaze the pan with the remaining wine (or cider, sherry, etc.),turn the heat up high to reduce by about a third. Once the celeriac and potatoes are cooked drain, return to the pan with butter and milk, and mash.

Broccoli Optional


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