Pan-fried Pork Chops with Clams and Celeriac Mash
By OcadoLife
Published on 11 January 2023
Tender pan-fried pork chops, mashed potato and briny clams are a winning combo in this Pan-fried Pork Chops with Clams and Celeriac Mash – a fresh take on surf ’n’ turf by chef and food writer Gill Meller. The mashed potato is mixed with celeriac for extra depth of flavour and sweetness, and savoy cabbage makes the perfect side. Mussels would be an excellent alternative to the clams, if you prefer. Looking for more pork recipes? Look no further.Time and servings
40 minsTotal time
4Servings
10 minsPrep time
30 minsCooking time
Ingredients
- 400 g of celeriac, cubed
- 400 g of maris piper potatoes, cubed
- 75 ml of semi-skimmed milk, hot
- 30 g of unsalted butter, plus 2 tsp to baste the chops
- 20 g of chives, chopped
- 1 tbsp of olive oil
- 4 pork chops, seasoned on both sides
- 12 sage leaves, finely sliced
- 2 garlic cloves, crushed
- 150 ml of medium-dry cider
- 3 tbsp of double cream
- 1 savoy cabbage, leaves shredded and wilted, to serve (optional)
- 500 g of clams or mussels
Method
Step 1
For the mash, boil the celeriac and potatoes in a large pan of salted water until tender. Drain, steam dry for 5 mins, then mash with the milk and 30g butter; stir through the chives and season to taste.Step 2
Meanwhile, heat the oil in a heavy-based frying pan over a medium-high heat. Add the pork chops; fry for 4-5 mins on each side, until cooked through.Step 3
Add the 2 tsp butter, sage and garlic; baste the chops with it. Using tongs, remove the chops to a warm plate to rest.Step 4
Return the pan to the heat, add the clams and toss to coat in the remaining garlicky sage butter. Pour in the cider, bring to a simmer, then trickle in the cream and any resting juices from the pork. Give the pan a shuffle, then cover and cook for 2 mins, or until all the clams have opened (discard any that remain closed).Step 5
Slice the pork and place on a bed of mash with the clams, sauce (discard the garlic) and a grinding of black pepper on top. Serve with savoy cabbage, if you like.