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Seared Pork Chops & Celery Root Gratin

with Bacon & Cheddar

Cooking time

40 minutes

Servings

2/4

Calories

800 /serving

After tasting this gratin, celery root may be a new favourite in your vegetable roster. Don’t judge this ugly duckling of root vegetables by its cover: its lumpy, bumpy raw state reveals a flavour that’s creamy and slightly sweet when cooked. It’s the perfect stand-in for the regular spud in this luscious gratin, which turns up the flavour with bacon and cheddar. Never have delicately browned pork chops met a worthier side attraction.

We will send you:

  • 300g Pork chops
  • 2 Bacon slices
  • 60g Baby spinach
  • 1 Bunch of parsley
  • 1 Garlic clove
  • 15ml White wine vinegar
  • 60ml Heavy cream
  • 50g Grated aged cheddar
  • 450g Celery root
  • 8g Seared pork chop & gratin spice blend (salt, paprika, whisky flavour, ancho pepper, onion, chili powder, garlic, black pepper, sunflower oil, cayenne pepper, mustard, cumin)

Contains: Milk, Mustard, Sulphites

You will need:

Medium pan
Large pot
Strainer
Sheet pan
Large oven-safe baking dish
Olive oil
Oil
2 or 4 tbsp Butter
Salt & pepper
Total Fat
59 g
Saturated Fat
24 g
Sodium
1080 mg
Total Carb
27 g
Sugars
4 g
Protein
45 g
Fibre
5 g
Preparation
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Cook the celery root
Preheat the oven to 425°F. Bring a large pot of salted water to a boil. Using your knife, remove the skin and root ends of the celery root; halve, then thinly slice into half-moons. Add the celery root to the boiling water. Cook, 5 to 7 minutes, until tender when pierced with a fork. Drain and set aside.
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Cook the bacon
While the celery root cooks, medium-dice the bacon. In a medium pan, heat a small drizzle of oil on medium-high. Add the bacon* to the pan and cook, 3 to 5 minutes, until golden and crispy. Remove the bacon, leaving any drippings behind in the pan, and transfer to a plate lined with paper towel. Reserve the pan.
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Mise en place
While the bacon cooks, mince the garlic. Finely chop the parsley leaves and stems.
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Assemble & cook the gratin
Grease a large oven-safe baking dish with 1 tbsp butter (double the butter for 4 portions). Reserving ¼ of the cheese and ½ the spice blend, assemble the gratin by layering the celery root (overlapping as you go) with garlic and cheese, seasoning every layer with spice blend and S&P. Top the final layer with the bacon, the reserved cheese and 1 tbsp butter cut into pieces (double the butter for 4 portions, then pour the cream over top. Place the dish on a sheet pan to prevent spillage and bake in the oven, 15 to 18 minutes, until the top is golden. Let stand for 5 minutes before serving.
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Cook the pork
While the gratin cooks, in the reserved pan, heat a drizzle of oil on medium-high. Pat the pork chops dry with paper towel; season with the remaining spice blend and S&P. Add the pork chops* to the pan and cook, 3 to 5 minutes per side, until nicely browned and cooked through. Transfer the cooked pork chops to a cutting board and let rest for 5 minutes before slicing them against the grain.
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Make the salad & serve
In a large bowl, combine the vinegar and 3 tbsp olive oil (double for 4 portions); season with S&P to taste. Add the spinach and ½ the parsley. Toss well. Divide the finished gratin and pork chops between your plates. Garnish the dish with the remaining parsley. Serve the salad on the side. Bon appétit!

*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.