Pork chops and new potatoes with ‘Waldorf’ remoulade

Method

1. Take the pork chops out of the fridge and leave to come to room temperature while you make the remoulade.
2. Peel the celeriac and cut into fine matchsticks (a julienne peeler or mandoline with a julienne attachment is a huge help here). Core and julienne the apple too, then place both in a mixing bowl with the celery and squeeze over the lemon juice. Toss to combine. Put the rapeseed oil, vinegar, mustard and garlic in a small jam jar, add a pinch of salt and pepper, then seal and shake to emulsify. Pour over the celeriac and apple, toss to coat, then stir through the walnuts, chives and capers. Reserve in the fridge.
3. Fill a large saucepan with salted water and tip in the potatoes. Put over a medium-high heat to come to the boil, then simmer for 15-20 minutes until tender. Drain and leave to steam dry.
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4. While the potatoes come to the boil, put a large, wide frying pan over a low medium heat. Use a sharp knife to cut into the fat on each pork chop at 2cm intervals, then stand them up in the frying pan fat-side down, using a pair of tongs to hold them in place. Cook the chops like this for 10-15 minutes to render out plenty of the fat and turn the rind into crackling.
5. Flip the chops so they’re flat in the pan, turn up the heat to high and cook for 4 minutes on each side, seasoning with salt and pepper as you do so. Set aside to rest, add the drained potatoes to the pan and cook for an extra 5 minutes, just until they begin to colour in the leftover pork fat. Carve and serve the chops and potatoes with the remoulade on the side.