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.