Pork chops with celeriac salad

Babiche Martens

Prepare extras of these delicious pork chops to put in the freezer. Wrap three or four chops well, and if you take them out to defrost in the morning, they’ll be ready for a quick fry by evening. The accompanying crispy green apple and celeriac salad is wonderfully refreshing. You’ll find a little celeriac goes a long way when used like this. With the remainder, make a puree to serve with a meal or grate into a carrot salad or rosti.

For the pork chops

4	Pork chops (Main)
1 handful	Flour, for dusting
1	Egg, whisked and seasoned
1 ½ cups	Panko breadcrumbs
1 dash	Oil, for cooking

For the salad

1 cup	Celeriac, cut into thin strips (Main)
1	Green apple, cut into sticks
2 Tbsp	Chopped chives
2 Tbsp	Lemon juice
2 Tbsp	Aioli

Directions

1. Preheat an oven to 180C.
2. Trim any excess fat from the chops. Dust them with flour, then dip into egg and the breadcrumbs.
3. Heat the oil in a frying pan. Cook the chops until golden on both side, then place on a baking tray and into the oven for 15 minutes until cooked through.
4. In a bowl, place the celeriac, apple, chives, lemon juice and aioli stirring to combine. Season with salt and pepper.
5. Serve the chops alongside the salad.

More hearty winter dishes from Angela

• Steaming fruit pudding
• Mussel soup