Pork chops and new potatoes with ‘Waldorf’ remoulade
- November 2022
- Serves 4
- Hands-on time 30 min. Simmering time 15 min
Pork chops with crisp crackling turn a midweek dinner into a real treat, especially when you serve them with homemade waldorf remoulade.
Prefer lamb? Try lamb chops with celeriac and anchovy salad.
- 24.5g (4.2g saturated)
- 18.9g (6.8g sugars)
- 4 pork chops, as thick-cut as you can get
- ½ medium (400g) celeriac
- 1 apple, ideally cox’s or Braeburn
- 1 celery stick, finely sliced
- Juice 1 lemon
- 5 tbsp rapeseed oil
- 2 tbsp cider vinegar
- 3 tbsp dijon mustard
- 1 garlic clove, finely grated
- Handful walnuts, roughly chopped
- Bunch chives, finely chopped
- 2 tbsp capers, drained and rinsed
- 400g new potatoes, halved if large
- Take the pork chops out of the fridge and leave to come to room temperature while you make the remoulade.
- 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.
- 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.
- 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.
- 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.
Pork chops are incredible value for money but to do them justice you need to take your time with them. Cooking the fat slowly before the fierce final fry is key – otherwise you’ll have dry pork with a strip of flabby, rubbery fat running along the top.
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