Boil 2.5cm celeriac chunks in water until tender, approximately 20 minutes.
Mash the cooked celeriac with 100g butter and season with salt and pepper.
Sauté sliced onions in olive oil until soft and lightly coloured.
Cook apple eighths in 50g butter until golden brown on both sides.
Return onions to the pan, add 425ml ale, and reduce by half until thickened.
Score the skin of the pork chops and season with salt and pepper.
Grill the oil-rubbed pork chops on a hot griddle until juices run clear.
Whisk mustard, vinegar, and 45ml olive oil together to create the vinaigrette.
Rest the cooked chops for five minutes and whisk a knob of butter into the sauce.
Serve the chops over celeriac mash with gravy and dressed rocket salad on the side.