Roasted Ethical Butcher Pork Chops, Celeriac and Apple Slaw, Chimichurri Sauce

Pork Chops, Celeriac & Apple Slaw with Chimichurri Sauce

Name: Pork Chops, Celeriac & Apple Slaw with Chimichurri Sauce
Total time: 40 minutes
Yield: 4
Ingredients: 4 x Ethical Butcher pork loin chops on the bone; 75ml Mellow Yellow cold pressed rapeseed oil; 1 x medium celeriac; 2 x Pink Lady apples; 100g Greek style yoghurt; 10g English mustard; Salt; Milled pepper; ½ Bunch curly parsley – leaves; ½ Bunch fresh oregano – leaves; 2 x garlic cloves – peeled; 1 x banana shallot – peeled; 50ml red wine vinegar; 200ml Mellow Yellow cold pressed rapeseed oil; 1 red chilli – seeds removed

40 minutes

This vibrant recipe from chef Adam Gray pairs roasted Ethical Butcher pork chops with a crisp celeriac and apple slaw and fresh chimichurri, creating a flavour‑packed, quick‑cook pork dish perfect for weeknight dinners or relaxed entertaining.

Method

1

Preheat the oven to 190C/170C Fan
2

Heat a thick bottom cast iron frying pan to a medium heat. Season the pork loin chops on either side evenly with salt and ground white pepper.
3

Add the cold pressed rapeseed oil to the frying pan and add the pork chops. Seal them on each side on the hob and then transfer the frying pan into a preheated oven.
4

Roast the pork steaks for 4-5 minutes, then turn over and roast for a further 4-5 minutes until golden brown on both sides. Remove from the oven and allow to rest.
5

Make the slaw: Place the celeriac on a chopping board and cut the top and bottom off with a sharp knife. Cut around the celeriac removing the outer skin and discard. Cut into slices and then into matchsticks and place in a bowl.
6

Prepare the apple in the same way, leaving the skin on, add to the celeriac.
7

In a separate bowl mix the Greek style yoghurt with the English mustard, add to the celeriac and apple matchsticks, stirring to coat. Season with salt & pepper.
8

Make the chimichurri sauce: Place all the ingredients in a food processor and blend until a chunky style sauce is formed. Season with salt and pepper.
9

To serve: Place the cooked pork loin chops on a large serving plate and drizzle with a little of the chimichurri sauce. Place the celeriac and apple slaw in a separate serving bowl.