with Celeriac Home Fries and Red Cabbage
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.