Breaded Pork Chops - James Martin
Ask the Provenance Village Butchers team for 4 trimmed pork chops, bone on, fat removed. Beat 2 eggs gently in a bowl. Season the pork chops with salt and pepper and dip in the egg, then into 150g of breadcrumbs mixed with chopped herbs (parsley, chives, rosemary and thyme), coating well. Put the chops on a plate in the fridge until needed.
Place 1 head of celeriac, peeled and cut into 1cm cubes, and 2 medium potatoes, peeled, into a large saucepan of salted water, bring to the boil and cook for 10-12 minutes. Drain, transfer to a blender, and mix to a puree adding 25g of butter as the mixture begins to soften. Add a little salt, and set aside.
Preheat the oven to 180°C. Set a non-stick ovenproof pan over a medium heat, with 1 tablespoon of olive oil. Drizzle more oil over the pork chops, place in the pan and fry on both sides until golden brown. Transfer the pan to the oven for 5 minutes. Keep basting the chops whilst on the hob and in the oven to ensure they stay moist. Remove the pork from the oven, season with salt and pepper and allow to rest for 2-3 minutes. Place the pork and a dollop of celeriac puree on a plate, serve with green salad or seasonal vegetables, and accompany with Bramley Apple Sauce from English Provender Company.