Pork chops with turnip and celeriac gratin

Guest chef recipe

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves 2

By Angela Hartnett
From Saturday Kitchen


For the pork chops

  • 75g/2½oz unsalted butter
  • 2 tbsp olive oil
  • 2 pork chops
  • 2 sprigs sage leaves

For the turnip and celeriac gratin

  • 1 large turnip, peeled and very thinly sliced
  • ½ celeriac, peeled and very thinly sliced
  • 200ml/7fl oz double cream
  • 1 garlic clove, finely chopped
  • 1 rosemary sprig, leaves picked and finely chopped
  • 100g/3½oz cheddar, grated
  • 100g/3½oz parmesan, grated
  • 50g/1¾oz salted butter, plus extra for greasing
  • sea salt and freshly ground black pepper

For the cime di rape

  • 2 tbsp olive oil
  • 50g/1¾oz cime di rape, stalks chopped, leaves left whole
  • ½ tsp fennel seeds
  • 1 lemon, zest only

For the apple sauce

  • 2 Bramley apples, cored, peeled and chopped
  • 100g/3½oz dates, stones removed
  • 1 lime, juice and flesh chopped
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