Pork chop “Maman Blanc”

Preparation method

1. For the pork chops, season the chops with the salt and scatter the black pepper over them, pressing it firmly into the chops on each side.

2. On a medium heat, in a large frying pan, heat butter until foaming without letting it burn.

3. Raise the heat to medium high, lay the chops in the foaming butter and cook for four minutes on each side for medium. To test if the meat is done, press it gently with your forefinger.

4. Transfer the chops to a warm plate with tongs. Pour 100ml/3½fl oz cold water into the hot pan. There will be a lot of sizzling, and the water and butter will create an emulsion. Scrape the base of the pan with a wooden spoon to release the caramelised residue, which will give taste and colour to the juice.

5. For the spatzle, in a large bowl, mix together the flour and salt. Add the egg and mix until incorporated. Gradually add 65ml/4tbsp water and mix for three minutes until you have a smooth paste.

6. Chill in the fridge for 30 minutes.

7. Bring a large saucepan of salted water to a simmer.

8. Over the saucepan, pass the dough through a large colander with a spatula, or use a spatzle press. Cook on a gentle simmer for one minute until the spatzle rises to the surface.

9. Drain the spatzle, season with salt and pepper and toss with a little melted butter. Refrigerate until needed.

10. For the celeriac choucroute, in a large heavy-based saucepan on a high heat, cook the celeriac in the duck fat for 30 seconds, stirring all the time.

11. Add the vinegar and seasonings and continue to cook for one minute until the celeriac is almost cooked but still has a bit of crunch to it.

12. Remove from the pan onto a tray and chill in the fridge until needed.

13. For the garnish, blanch the bacon lardons in boiling water for one minute then caramelise them gently in a dry pan for two minutes until golden-brown.

14. Deep fry the sage leaves at 180C/350F for one minute until crispy.

15. To serve, in a small sauté pan on a medium heat melt a tablespoon of butter until foaming and lightly colour the spatzle for two minutes.

16. In a small saucepan gently heat through the celeriac.

17. Place the pork chop in the middle of the plate with the celeriac and spatzle on the side. Sprinkle over the bacon lardons and sage leaves then pour the pan juices over and around the chop and serve.

Less than 30 mins preparation time

30 mins to 1 hour cooking time

Serves 2