Apricot & Sage Pork Chops with Mustard Celeriac Mash Recipe | Abel & Cole
Apricot & Sage Pork Chops with Mustard Celeriac Mash
Clock Image
Prep: 15 mins
Cook: 30 mins
Heavenly high welfare pork chops baked with dried apricots and sage are the perfect partner for earthy celeriac mash spiked with Dijon mustard.
This recipe is a:
See this week's box.
Recipe Box Recipe Main Image
788 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 1 chicken stock cube
  • 1 celeriac
  • A 50g bag of dried apricots
  • A handful of sage, leaves only
  • 1 onion
  • 2 pork chops
  • A 100g bag of cavolo nero
  • 1 tbsp Dijon mustard
  • 2 tbsp half fat crème fraîche
From your kitchen
  • 300ml boiling water
  • 2 tsp + 1 tbsp olive oil
  • Sea salt and freshly ground pepper
You'll need
  • Heatproof measuring jug
  • Pan with a lid
  • Baking dish
  • Frying pan
  • Colander
  • Masher
Step by step this way
  • 1.

    Heat your oven to 200°C/Fan 180°C/Gas 6. Crumble the stock cube into a heatproof jug. Pour in 300 ml boiling water and stir to mix. Set aside.

  • 2.

    Slice the roots and skin off the celeriac. Chop into small chunks. Put in a pan and cover with boiling water. Cover and bring to the boil. Simmer for 15 mins till the celeriac is soft. Drain and set aside.

  • 3.

    While the celeriac simmers, roughly chop the apricots. Finely shred the sage leaves. Tip them both into a baking dish. Peel and thinly slice the onion and set aside.

  • 4.

    Rub each pork chop with 1 tsp oil and season with salt and pepper. Warm a large frying pan over a high heat. When it’s smoking hot, add the pork chops. Fry for 2 mins on each side, then put in the baking dish.

  • 5.

    Add the onion to the frying pan. Stir and fry over a high heat for 2 mins to brown them. Add to the baking dish. Pour over the chicken stock. Slide into the oven and bake for 20 mins till the pork is cooked through.

  • 6.

    Tip the drained celeriac back into the pan. Set over a low heat. Cook for 2-3 mins to evaporate off any excess moisture. Add in 2 tbsp of the crème fraîche and squeeze in the mustard. Season. Mash together till smoothish. Cover to keep warm.

  • 7.

    Roughly chop the cavolo nero. Wipe the frying pan clean and add 1 tbsp oil. Warm over a medium heat. Stir and fry the cavolo nero for 2 mins till softened and charred. Serve with the celeriac mash and pork chops, with the apricot and sage sauce spooned over.

  • Tip

    Feeling fraîche
    Roast some beets with garlic and cumin seeds till soft. Cool, then blitz in a food processor with the remaining crème fraîche and a squeeze of lime juice. A perfect pink dip for dunking crisps and crudités.

This recipe is from