Preheat the oven to 180°C.
Grease an ovenproof dish with butter and place a layer of celeriac slices on the base.
Season with salt and pepper and sprinkle with sage and cheese.
Repeat the layers until celeriac is used, reserving one third of the cheese.
Combine the cream, milk, and garlic and pour the mixture over the celeriac.
Top with remaining cheese and bake for 60 minutes until tender.
Melt butter in a pan and season the pork with salt and pepper.
Slice the pork into 2.5cm pieces and fry for 3 minutes on each side.
Serve the pork with rounds of dauphinoise, green beans, and apple chutney.