Paprika-spiced pork chops with creamed celeriac

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.