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Pan-fried Pork Chops with Clams and Celeriac Mash

Pan-fried Pork Chops with Clams and Celeriac Mash

Brought to you by: OcadoLife
    4 serving
1.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

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.
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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.

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