Pork Chops With Braised Celery And Peas

Updated at: Tue, 31 Oct 2023 19:20:08 GMT

Step 1

1. Melt the butter in a pan that has a lid, add the garlic anc cook gently to soften. Tip in the celery and shallots, and coat in the garlicky butter before adding the cider. Bring to the boil then add the stock, season and cover with the lid. Simmer over a medium heat for 30 minutes, uncovering after 15 minutes, until the celery is tender. Add the petits pois; cook over a high heat for 5-7 minutes, until the petits pois are tender and the juices have thickened. Stir through most of the parsley and the apple cider vinegar.

Step 2

2. Meanwhile, cut some slashes into the fat on the side of the chops; season. Heat the oil in a frying pan over a high heat. Once the pan is hot, add the chops, turn the heat down to medium and cook 4 minutes on each side until golden, then use tongs to hold the fat against the side of the pan to crisp up. Make sure the pork is fully cooked, its juices run clean and there is no pink meat. Set aside to rest for 5 minutes before serving the chops alongside the celery and peas, with a sprinkle of the reserved as parsley and a dollop of mustard.

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