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Pork Chops with Celeriac Mash and Apple and Ale Gravy

Succulent pork chops served with creamy celeriac mash, a rich apple and ale gravy, and a fresh rocket salad.

DinnerPorkMeatMain CourseWinter
Estimated Nutrition
Calories
763.1
kcal / serving
3052.4 kcal total
Carbs
21.2g
per serving
84.6 g total
Fat
58g
per serving
232.1 g total
Protein
34.7g
per serving
138.8 g total
Cook Time
45
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
2.5
ml
Dijon Mustard
1/2 tsp for vinaigrette
15
ml
White Wine Vinegar
1 tbsp for vinaigrette
Dairy
100
g
Butter
Used for celeriac mash
50
g
Butter
Used for frying apples
15
g
Butter
Small knob to thicken the sauce at the end
Fruits
3
piece
Cox's Apples
Peeled, cored, and cut into eighths
Liquids
425
ml
Ale
Such as London Pride
Meat
4
piece
Pork Chops
Skins scored and seasoned
NutsSeeds
1
pinch
Salt
To taste
1
pinch
Black Pepper
Freshly ground, to taste
OilsFats
30
ml
Extra Virgin Olive Oil
2 tbsp for cooking onions
10
ml
Vegetable Oil
2 tsp for rubbing on chops
45
ml
Extra Virgin Olive Oil
3 tbsp for vinaigrette
Vegetables
1
piece
Celeriac
Large, peeled and chopped into 2.5cm chunks
1
piece
Onion
Large, peeled and thinly sliced into semicircles
250
g
Rocket Leaves
Cleaned and ready to dress

Method

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