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- Pan-fried Pork Chops with Clams and…
Pan-fried Pork Chops with Clams and Celeriac Mash
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4 serving
Prep time:
Cook time:
Serves: 4
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Ingredients
- 400g celeriac, cubed
- 400g maris piper potatoes, cubed
- 75ml semi-skimmed milk, hot
- 30g unsalted butter, plus 2 tsp to baste the chops
- 20g chives, chopped
- 1 tbsp olive oil
- 4 pork chops, seasoned on both sides
- 12 sage leaves, finely sliced
- 2 garlic cloves, crushed
- 150ml medium-dry cider
- 3 tbsp double cream
- 1 savoy cabbage or sweetheart cabbage, leaves shredded and wilted, to serve (optional)
- 500g 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.
Shop the ingredients
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On OfferValue
Ocado British Unsalted Butter 250g
250g£1.69
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Value
Ocado Olive Oil 1L
1L£7.80
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ValueLIFE 4d
Ocado 2 British Pork Chops 500g
500g£5.35
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Other
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Ocado British Maris Piper Potatoes 2kg
2kg£1.90
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Stowford Press Medium Dry Cider 4 x 440ml
4 x 440ml£4.25
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