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Peel the
celeriac, chop into 2.5cm/1-inch chunks
and place in a pan of cold water.
Place on the hob, bring to the boil
and simmer until tender, about 20
minutes. Mash the celeriac with 100g/3.5oz
of the butter and season with salt
and freshly ground black pepper. Keep
covered and warm.
Meanwhile,
peel, halve and thinly slice the onion
lengthways into semicircles. Heat
the olive oil in a heavy-bottomed
frying pan and cook the onions on
a medium high heat until soft and
lightly coloured.
Cut the
apples into quarters and cut out the
cores out, then cut them again into
eighths.
Remove
the onions from the pan, add the remaining
50g/1.5oz butter and place the apples
in. Cook over a medium heat. When
they are golden brown turn them over
so that they are beautifully coloured
on both sides.
Return
the onions to the pan with the apples,
raise the heat and add the ale to
the pan. Adjust the seasoning and
continue cooking until the apples
begin to break down a little and the
liquid has reduced by at least half
and has thickened somewhat.
With a
sharp knife score the skin of the
chops and season them. This will help
the chop to crisp when it is cooked.
Heat a griddle pan until smoking hot.
Rub the pork chops with some vegetable
oil (this will help prevent sticking)
and place the chops on the hot griddle.
Cook, turning as necessary, until
the meat is cooked through (cooking
time will depend on the thickness
of the chops; it will be cooked when
the juices run clear when pierced
with a sharp knife near the bone).
For the
salad, make the vinaigrette. Place
the mustard, vinegar and olive oil
in a bowl and whisk. Season to taste.
When the
chops are cooked, remove from the
griddle, and put covered on a plate
in a warm place for five minutes.
Meanwhile, whisk a knob of butter
into the sauce to thicken it slightly.
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