Orange and mustard-glazed pork chops with celeriac slaw
The combination of the sweet, almost caramelised pork with the tangy buttermilk dressing for the celeriac slaw is absolutely delicious. It’s a recipe you’ll find yourself making again and again and the whole thing can be prepared from start to finish in well under half an hour. It’s best to use a mandolin for the celeriac slaw, but a food processor with a blade attachment should also do the trick.
2 tbsp rapeseed oil
4 tbsp freshly squeezed orange juice
2 tbsp orange marmalade
1 tbsp wholegrain mustard
1 tbsp apple cider vinegar
1 tsp light soy sauce
1 heaped tsp chopped fresh rosemary
4 x 175g (6oz) pork chops
FOR THE CELERIAC SLAW:
1 small celeriac, peeled and cut into julienne (on a mandolin)
1 Granny Smith apple, cut into julienne (on a mandolin – core discarded)
1 red onion, very thinly sliced
good handful of fresh flat-leaf parsley leaves
4 tbsp buttermilk
1 tbsp fresh lemon juice sea salt and freshly ground black pepper
1 To make the celeriac slaw, place the celeriac, apple, red onion and parsley in a bowl and toss to combine. Stir in the buttermilk and lemon juice and season to taste. Set aside until needed.
2 Heat a frying pan over a high heat. Add 1 tablespoon of the oil, then tip in the orange juice, marmalade, mustard, vinegar, soy sauce and rosemary. Cook for 3–4 minutes, until slightly reduced and sticky, stirring regularly. Using a plastic spatula, transfer to a bowl and set aside until needed.
3 Season the pork chops, then add to the same frying pan with the remaining tablespoon of oil. Reduce the heat to medium and cook for 3–4 minutes on each side, until cooked through and nicely golden. Remove from the pan and set aside.
4 Spoon the orange-mustard glaze into the pan and bring to a simmer for 1 minute. Return the pork chops and cook for another minute or so on each side, until the chops are heated through.
5 Arrange the pork chops on warmed plates and spoon over the juices from the pan. Add a portion of celeriac slaw to each one to serve.