Roast Pork Chops with Celeriac Mash and Apple-Calvados Purée

Mike Robinson brings some savoir-faire to pork chop night with a French-inspired apple purée and generous dose of cream and butter
By Mike Robinson
Roast Pork Chops with Celeriac Mash and Apple-Calvados Purée
  • Rating:
  • Serves: 2
  • Cook Time: 25 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 1 celeriac, peeled and diced
  • 2 Granny Smith apples
  • 300 ml cider
  • 60 ml calvados
  • 2 French-trimmed pork loin chops
  • 1 tbsp olive oil, plus extra for greasing and garnishing
  • sea salt and freshly ground black pepper
  • 25 g butter
  • 25 ml double cream
  • fewsprigs of lemon thyme, leaves only


1. Preheat the oven to 180C/gas 5.

2. Put the diced celeriac in a saucepan, cover with water, add some salt and bring to a boil. Simmer for 20 minutes, until the celeriac is very tender.

3. Meanwhile, place the apples, cider and Calvados in another saucepan. Bring to a boil and simmer for 15 minutes until very tender. Push the mixture through a sieve and return it to the saucepan. Keep warm.

4. Season the pork well with sea salt and pepper and rub a little olive oil on each side. Place a frying pan over a high heat and, when hot, add 1 tablespoon of olive oil. Place the pork in the pan and sear for 2 minutes on each side.

5. Transfer the pork to a baking tray and roast in the hot oven for 5 minutes.

6. When the celeriac is soft, drain it, return it to the saucepan and mash. Mix in the butter, cream and some salt and pepper and keep the mash warm.

7. Remove the pork from the oven and set it aside to rest for a couple of minutes.

8. To serve, place the apple purée on one side of a plate, the pork in the middle, and the celeriac mash on the other side. Sprinkle with extra olive oil and the thyme leaves.

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