Pork chop with baked celery root
Celery 2.0. This velvety version delivers notes of celery flavor with an earthy, creamy edge. It's like cream of celery soup meets a potato—sort of. Pair it with a pork chop and top both with flavored butter. A new YUM!
USMetric
servingservings
Ingredients
- 13⁄10 lbs 600 g celery root
- 2 tbsp 2 tbsp olive oil
- 1 tbsp 1 tbsp sea salt
- ½ tsp ½ tsp pepper
- 1½ lbs 650 g pork choppork chops
- 1 oz. 28 g butter for frying
- salt and pepper
- 1 tbsp 1 tbsp fresh thyme as garnish
Leek butter
- 5 oz. 140 g butter
- ½ tsp ½ tsp paprika powder
- 1 tsp 1 tsp salt
- ½ tsp ½ tsp pepper
- 1 tsp 1 tsp lemon juice (optional)
- 1 tbsp 1 tbsp leekleeks or fresh chives finely chopped
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Instructions
- Preheat your oven to 350°F (175°C).
- Rinse celery root; scrub with a brush and rinse under running water to remove any stubborn soil. Do not peel.
- Dry with a paper towel. Cut the roots at the bottom of the bulb to make a flat surface large enough so that the celery bulb is stable standing on this flat end.
- Place root in a baking dish. Brush or drizzle with olive oil. Season with sea salt and black pepper.
- Bake celery root for 60-90 minutes, or until the root is soft inside. Slice into 4-6 pieces.
- While the celery root is baking, mix the ingredients for the leek butter. Cook the pork chop—either in a frying pan or on the grill. Serve celery root and pork, side-by-side, topped with the leek butter.
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