The Accidental Nutritionist

3 Eaters, 1 Mission

Sage and Mustard Pork Chops

with Celeriac Home Fries and Red Cabbage

(Pic by Jamie)

Hands on time: 35 minutes // Time from start to finish: 40 minutes

(Gluten-Free, Lactose/Dairy Free, Diabetes Diet, Low Fat/Low Cholesterol, Cardiac Diet)

Ingredient List: Pork Chops, Celeriac, Red Cabbage, Sage, Black Truffle Mustard, Garlic Powder, Olive Oil, Salt

For the pork:

Marinate the pork chops with black truffle mustard (or any whole grain mustard), sage, a dash of salt, and some water.

Sear in cast iron with a little olive oil (pat the marinade off, but don’t discard!), flip the chops, reintroduce the brine, cover, and place in 350F oven for about 15 minutes.

For the celeriac fries:

While the pork is marinating: Peel off the rough, dirty looking root coating—I use a paring knife. 

Chop into pieces about the size of a thumb nail and toss with a little olive oil and salt. 

I air-fried these at 450F for 20 minutes, tossing regularly. You could also bake these if you got them going before the pork.

For the cabbage:

Slice the red cabbage finely.

When the pork comes out of the oven, transfer it to a plate and cook the cabbage in about ¼ cup of the marinade and juice until tender.

(With extra side of crunchy green beans from Salad Variation options, added by Charlie – Pic by Charlie)
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