Pork with cider cream sauce
500 g, chopped
250 g, peeled, chopped, (buy 300g)
½ cup(s), (125ml)
2 medium, peeled, stems and core intact
Pork loin chop, raw
440 g, fat trimmed, (buy 4x150g cutlets)
½ small, finely chopped
1 clove(s), crushed
125 ml, (sparkling apple)
½ cup(s), salt-reduced (125ml)
1 tbs, chopped
1 x 3 second spray(s)
- Boil, steam or microwave celeriac and potatoes together until very tender. Drain, then place in a large bowl. Add milk and mash together until smooth. Season with salt and freshly ground black pepper.
- Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook pear wedges for 5 minutes or until browned and softened, then transfer to a plate. Add pork to pan and cook for 3–4 minutes each side or until cooked through. Transfer to a plate, cover in foil and allow to rest for 5 minutes.
- Heat oil in same pan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic and cook for 30 seconds or until fragrant. Add cider and bring to the boil. Reduce heat to low and simmer for 1–2 minutes or until reduced slightly. Add stock and mustard and simmer for 4 minutes or until reduced slightly. Add cream and simmer for 1 minute, then stir in chopped chives.
- Divide celeriac mash and pears among serving plates. Top with pork, drizzle over cider sauce and serve.