Paprika-spiced pork chops with creamed celeriac

Paprika-spiced pork chops with creamed celeriac
  • Serves icon Serves 4
  • Time icon Hands-on time 20 min, simmering time 20 min

Pan-fried pork chops are served with an orange and paprika sauce in this quick and easy pork recipe. Try swapping regular mashed potato for our creamed celeriac version to add extra nuttiness and veggies to your plate.

Looking for something else? Take a look at our pan-fried pork with sage and apple mash.

Nutrition: per serving

Calories
431kcals
Fat
19g (6.8g saturated)
Protein
41.9g
Carbohydrates
17.8g (15.4g sugars)
Fibre
10.7g
Salt
1.8g
Calories
431kcals
Fat
19g (6.8g saturated)
Protein
41.9g
Carbohydrates
17.8g (15.4g sugars)
Fibre
10.7g
Salt
1.8g

Ingredients

  • 1 tbsp light olive oil
  • 4 x 150g British free-range lean pork loin chops
  • 2 onions, sliced
  • 2 small oranges, 1 sliced and 1 zested and juiced
  • 4 fresh thyme sprigs, plus extra to garnish
  • ¾ tsp sweet smoked paprika
  • 400ml good quality chicken stock
  • 120g pitted large green olives (gordal work well), sliced
  • 1 celeriac, peeled and cut into 2cm cubes
  • 300ml semi-skimmed milk
  • 100g half-fat crème fraîche

Method

  1. Heat half the oil in a heavy-based, non-stick frying pan over a medium-high heat, brown the pork chops on both sides for about 1 minute, then set aside on a plate (you may need to do this in batches, depending on the size of your pan and pork chops).
  2. Reduce the heat to medium, add the remaining oil, then cook the onions for
    5 minutes until golden. Add the sliced orange and orange zest to the pan with the thyme and paprika and mix well. Add the stock and olives, bring to the boil, then simmer gently for 20 minutes.
  3. Meanwhile, put the celeriac and milk in a pan (one with a lid) and bring to the boil. Cover, reduce to a simmer and cook for 20 minutes or until very tender, adding a splash of water if needed during cooking. Remove from the heat, add the crème fraîche, then use a stick blender to whizz until smooth. Taste, season and keep warm.
  4. Add the pork chops, any resting juices and a splash of orange juice to the pan with the onions, then cook for 8 more minutes or until cooked through to your liking. Taste and season with a little brine from the olive jar/tin (or just use salt) and pepper. Serve with mashed celeriac and top with fresh thyme.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
delicious. October

Rate & review

Rate

4.3 votes

Reviews

Share your thoughts...

Rate & review

Rate

4.3 votes

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

October delicious.