Peppered Pork Chops with Celery Root Salad
By America's Test KitchenPublished on March 2, 2016
Time
30 minutes
Yield
Serves 4
Ingredients
½ cup mayonnaise 7 tablespoons cider vinegar 2 tablespoons capers, rinsed and minced2 tablespoons whole-grain mustard Salt and pepper ⅛ teaspoon cayenne pepper 1 celery root (14 ounces), peeled, quartered, and shredded4 (10-ounce) bone-in pork rib chops, about 1 inch thick, trimmed1 tablespoon vegetable oil ½ cup red pepper jelly
Before You Begin
Use the large holes of a box grater or a food processor fitted with the grating disk to shred the celery root.
Instructions
- Whisk mayonnaise, 1 tablespoon vinegar, capers, mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper, and cayenne together in large bowl. Add celery root and toss to combine. Pat pork dry with paper towels and season with salt and pepper.
- Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Place chops in skillet in pinwheel formation; cook until golden brown and meat registers 140 degrees, about 6 minutes per side. Transfer chops to plate and tent with foil. Pour off fat from skillet.
- Add jelly and remaining 6 tablespoons vinegar to now-empty skillet. Cook over medium heat until thick and syrupy, about 3 minutes. Season with salt and pepper to taste. Brush glaze over chops and serve with celery root salad.
Time
30 minutesYield
Serves 4Ingredients
½ cup mayonnaise
7 tablespoons cider vinegar
2 tablespoons capers, rinsed and minced
2 tablespoons whole-grain mustard
Salt and pepper
⅛ teaspoon cayenne pepper
1 celery root (14 ounces), peeled, quartered, and shredded
4 (10-ounce) bone-in pork rib chops, about 1 inch thick, trimmed
1 tablespoon vegetable oil
½ cup red pepper jelly
Ingredients
½ cup mayonnaise
7 tablespoons cider vinegar
2 tablespoons capers, rinsed and minced
2 tablespoons whole-grain mustard
Salt and pepper
⅛ teaspoon cayenne pepper
1 celery root (14 ounces), peeled, quartered, and shredded
4 (10-ounce) bone-in pork rib chops, about 1 inch thick, trimmed
1 tablespoon vegetable oil
½ cup red pepper jelly
Ingredients
½ cup mayonnaise
7 tablespoons cider vinegar
2 tablespoons capers, rinsed and minced
2 tablespoons whole-grain mustard
Salt and pepper
⅛ teaspoon cayenne pepper
1 celery root (14 ounces), peeled, quartered, and shredded
4 (10-ounce) bone-in pork rib chops, about 1 inch thick, trimmed
1 tablespoon vegetable oil
½ cup red pepper jelly
Why This Recipe Works
Salty capers and a kick of cayenne in the celery root salad provide a nice contrast to the red pepper jelly–glazed pork.
Before You Begin
Use the large holes of a box grater or a food processor fitted with the grating disk to shred the celery root.
Instructions
- Whisk mayonnaise, 1 tablespoon vinegar, capers, mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper, and cayenne together in large bowl. Add celery root and toss to combine. Pat pork dry with paper towels and season with salt and pepper.
- Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Place chops in skillet in pinwheel formation; cook until golden brown and meat registers 140 degrees, about 6 minutes per side. Transfer chops to plate and tent with foil. Pour off fat from skillet.
- Add jelly and remaining 6 tablespoons vinegar to now-empty skillet. Cook over medium heat until thick and syrupy, about 3 minutes. Season with salt and pepper to taste. Brush glaze over chops and serve with celery root salad.
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