Pork chops with turnip and celeriac gratin

1. 1

   To make the gratin, preheat the oven to 180°C (160°C Fan). Place the turnip and celeriac in a large bowl. Season with salt and pepper, add the cream, garlic, rosemary, all of the cheddar, and half of the parmesan, then mix well.

   180°C

2. 2

   Lightly grease a baking dish with butter. Transfer the mixture into the dish and press down. Scatter over the remaining parmesan and dot with butter. Cover with foil and bake for 40 minutes, then remove the foil and bake for another 10-15 minutes until golden and tender.

   55 min

   180°C

3. 3

   To make the apple sauce, place all sauce ingredients in a saucepan and simmer for 10-15 minutes until tender and broken down.

   15 min

4. 4

   To make the cime di rape, heat a frying pan with oil over medium heat and cook the stalks for 2 minutes. Add the fennel seeds, leaves, and a splash of water, then cook until wilted. Finish with lemon zest.

   5 min

5. 5

   To make the pork chops, preheat the oven to 220°C (200°C Fan). Place the butter and oil in a hot oven-safe pan, add the chops rind-side down, and cook for 2 minutes. Add the sage leaves, then sear each side for 2 minutes.

   6 min

   220°C

6. 6

   Transfer the pan to the oven. Roast for 2 minutes on one side, baste with the butter, and roast for another 2 minutes on the other side until cooked through. Allow the chops to rest before serving.

   4 min

   220°C

7. 7

   Serve the pork chops alongside the gratin, cime di rape, and warm apple sauce.

1 serving ≈ 525 g

Nutrition values are estimates. - means data is unavailable.