Sometimes it’s nice to be fancy of a weeknight. This Pork dish, while causing a fair bit of washing up, will do you rather nicely!
- 1 Pork Chop
- 250g Celeriac
- 80g Asparagus Spears
- 5 Closed Cup Mushrooms
- 150g Soya Cream
- 1/2 Beef Oxo Cube
- 2 tsp Whole Grain Mustard
- 1/2 tsp Dried Sage
- Salt and Pepper
Getting prepped is key for this one but it doesn’t take that long to do, first off heat the oven to 220c. Peel the celeriac and chop into small cubes, put that into a pan with some water just covering it and boil until soft.
While the celeriac is boiling, slice the mushrooms and season the chop. In a hot pan seal the chop on both sides (2 minutes either side) and transfer to the oven to roast for about 10-15 minutes.
In the same pan used for the pork, sautee the mushrooms and leave to one side. At this point the celeriac should be done. Drain it and mash, season well and add a little of the soya cream. Give it all a good mix and leave to one side.
Last little bit now, steam or boil the asparagus until just cooked and in a final pan, it’s sauce time! Add the soya cream, oxo, mustard and sage give it a good stir on a high heat for about 2 minutes, it shouldn’t take long to come together.
Finally, bring it all together on a plate, top with the sauce and tuck in!