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Pork Chop with Celeriac Remoulade, and a Mustard Pan Sauce

Yield: 2

Pork, apple, and mustard is a time-honored combination. Here we double down on mustard - the coarse whole grain lends texture to the pan sauce and the dijon adds bite to the remoulade. The tangy remoulade offsets the fatty pork, and a quick pan sauce ties them together.

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Ingredients

For the pork and sauce

• 1 thick cut pork chop (about 1 pound)
• 1 shallot, minced
• 2 garlic cloves, minced
• 1 cup chicken stock
• 1 tablespoon whole grain mustard
• 2 teaspoons cider vinegar
• ½ teaspoon maple syrup
• 2 tablespoons butter, cold and cubed

For the celeriac remoulade

• 1 small celeriac bulb
• juice of ½ a lemon
• ½ teaspoon salt
• ½ cup creme fraiche
• 2 tablespoons dijon
• 1 tablespoon tarragon, minced
• black pepper, to taste

To serve

• 1 green apple, matchsticked
• whole tarragon leaves

Instructions

1. Season the pork. Liberally coat all sides of the pork with salt. This is best done the day before, so the meat has a chance to dry brine.
2. Make the celeriac remoulade. Cut the celeriac into matchsticks (see note). In a mixing bowl, toss the celeriac with the lemon and salt. Allow to sit for 5 minutes. Then add the creme fraiche, dijon, tarragon, and plenty of freshly cracked pepper. Toss, then taste for seasoning and adjust.
3. Cook the pork chop. Heat a large skillet over medium-high heat. Add a thin layer of oil. Pat the chop dry with paper towels, then place in the skillet. Cook the pork until the internal temperature is 130-135°F, about 5 minutes per side. Transfer the pork to a clean plate. Pour off all but 1 tablespoon of fat from the skillet.
4. Make the pan sauce. Allow the skillet to cool slightly and reduce to medium-low heat. Add the shallot and garlic to the pan and cook until translucent, about 5 minutes. Add the chicken stock, mustard, maple syrup, and cider vinegar. Reduce until the sauce has thickened. There should be roughly ¼ cup of sauce. Turn off the heat and whisk in the butter. Taste for seasoning and adjust.
5. Plate. Gently fold the apple into the celeriac remoulade. Spread the pan sauce on a plate. Slice the pork chop against the grain and plate with a mound of the remoulade. Garnish with any spare tarragon leaves.

Tip

Matchsticking a vegetable or fruit means to cut it into the shape of, well, a matchstick. First peel the celeriac with a sharp knife. Then thinly slice it into rounds. This is best done with a mandolin - watch your fingers!! Stack a few of the slices and, using your knife again, slice the stacks crosswise to create the matchsticks.

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