Pan-Fried Pork with Mustard Gravy and Celeriac and Parmesan Purée
Classification
Category:
Main Dish
Cuisine:
Not specified
Difficulty:
Hard
Servings:
3
Total Weight:
1430g
Time Breakdown
Preparation
20m
Cooking
60m
Resting
10m
Total Time
1h 30m
Nutrition
783
Calories
58.6 g
Protein
10.6 g
Carbs
55.6 g
Fat
Sugar:
2.7 g
Fiber:
2.2 g
Saturated Fat:
27.5 g
Unsaturated Fat:
22.1 g
Trans Fat:
0 g
Cholesterol:
223.3 mg
Sodium:
1008 mg
Calcium:
43 mg
Iron:
0.7mg
Potassium:
1113mg
Salt:
0g
Ingredients
Celeriac Root
300
Gram
126.0
4.5g
27.6g
0.9g
Butter
80
Gram
573.6
0.7g
0.0g
64.9g
Milk
200
Gram
0.0
0.0g
0.0g
0.0g
Cooking Cream
70
Gram
132.3
1.9g
2.8g
12.6g
Pork Chops
600
Gram
1500.0
167.5g
0.0g
87.4g
Mustard Dion
10
Gram
6.6
0.4g
0.8g
0.3g
Chicken Bujon cube per 100 mil of soup
150
Gram
9.0
0.8g
0.6g
0.6g
thyme
20
Gram
0.0
0.0g
0.0g
0.0g
Cooking Instructions
1. Prepare the Celeriac: Trim off any really rough outer skin from the celeriac. Thinly but roughly slice the celeriac with a sharp knife.
2. Brown the Butter: Place 80g of butter in a large pan over high heat. Brown the butter to a noisette (hazelnut) level, ensuring it doesn’t burn.
3. Cook the Celeriac: Add the sliced celeriac to the pan with the browned butter.
4. Cover with a parchment paper lid and cook on medium heat until completely soft and all moisture has evaporated.
5. Prepare the Infused Milk: Heat the milk and cream in a separate pan to about 80°C. Add the thyme, Parmesan rind and toasted spices (cumin and peppercorn).
6. Allow the mixture to infuse on medium-low heat for 1 hour. Strain through a fine sieve and set aside.
7. Combine and Blend: Add half of the infused milk to the cooked celeriac and let it absorb. Once all the liquid is absorbed, blend the mixture in a blender until smooth (3-5 minutes).
8. Add the remaining infused milk as needed to reach the desired silky purée consistency. Season with salt and pepper to taste.
9. Pan-Fry the Pork: Season the pork with salt and pepper. Heat the oil in a pan over medium-high heat. Pan-fry the pork with the remaining 2 tbsp butter until cooked through and golden brown on both sides. Remove from the pan and set aside to rest.
10. Make the Mustard Gravy: In the same pan, add the picked sage leaves and fry until fragrant.
11. Take out sage leaves from the pan, pour in the cider and reduce fully.
12. Once the cider is reduced add the stock and bring to a simmer to reduce by 1/2.
13. Stir in the mustard and let the mixture reduce to a slightly thickened consistency.
14. Serve the caramelised celeriac and Parmesan purée alongside the pan-fried pork. Drizzle with the mustard sage dressing/gravy.
Pan-Fried Pork with Mustard Gravy and Celeriac and Parmesan Purée
Created on November 17, 2025
Source: https://www.instagram.com/reel/C9fJhhRIwri/?igsh=aHJ6anZibGdjZnJl
Total Time:
1h 30m
Servings: 3
Difficulty: Hard
Category: Main Dish
Nutrition Facts (per serving)
| Calories: 783 | Protein: 58.6g | Carbs: 10.6g | Fat: 55.6g |
Ingredients
- 300 Gram Celeriac Root
- 80 Gram Butter
- 200 Gram Milk
- 70 Gram Cooking Cream
- 600 Gram Pork Chops
- 10 Gram Mustard Dion
- 150 Gram Chicken Bujon cube per 100 mil of soup
- 20 Gram thyme
Instructions
1. Prepare the Celeriac: Trim off any really rough outer skin from the celeriac. Thinly but roughly slice the celeriac with a sharp knife.
2. Brown the Butter: Place 80g of butter in a large pan over high heat. Brown the butter to a noisette (hazelnut) level, ensuring it doesn’t burn.
3. Cook the Celeriac: Add the sliced celeriac to the pan with the browned butter.
4. Cover with a parchment paper lid and cook on medium heat until completely soft and all moisture has evaporated.
5. Prepare the Infused Milk: Heat the milk and cream in a separate pan to about 80°C. Add the thyme, Parmesan rind and toasted spices (cumin and peppercorn).
6. Allow the mixture to infuse on medium-low heat for 1 hour. Strain through a fine sieve and set aside.
7. Combine and Blend: Add half of the infused milk to the cooked celeriac and let it absorb. Once all the liquid is absorbed, blend the mixture in a blender until smooth (3-5 minutes).
8. Add the remaining infused milk as needed to reach the desired silky purée consistency. Season with salt and pepper to taste.
9. Pan-Fry the Pork: Season the pork with salt and pepper. Heat the oil in a pan over medium-high heat. Pan-fry the pork with the remaining 2 tbsp butter until cooked through and golden brown on both sides. Remove from the pan and set aside to rest.
10. Make the Mustard Gravy: In the same pan, add the picked sage leaves and fry until fragrant.
11. Take out sage leaves from the pan, pour in the cider and reduce fully.
12. Once the cider is reduced add the stock and bring to a simmer to reduce by 1/2.
13. Stir in the mustard and let the mixture reduce to a slightly thickened consistency.
14. Serve the caramelised celeriac and Parmesan purée alongside the pan-fried pork. Drizzle with the mustard sage dressing/gravy.