Tuesday, 15 March 2016

Jalapeño-Glazed Pork Chops with Celery Root Salad

Yet another recipe out of Cook's Country. I just had to switch up the glaze a bit.

Jalapeño-Glazed Pork Chops
Slightly adapted from Cook's Country April/May 2016
4 pork chops
1 Tbsp. peanut oil
salt & pepper
1 (250mL) jar jalapeño jelly
6 Tbsp. apple cider vinegar

1. Season the pork chops with salt and pepper and cook in oil over medium-high heat (~6 minutes/side). Remove pork chops from pan.
2. Add jelly and vinegar to now empty pan. Cook 3-4 minutes, until jelly melts and liquid is slightly reduced and thickened.
3. Pour glaze over pork chops and serve with celery root salad.

Celery Root Salad
From Cook's Country April/May 2016
1/2 c. mayonnaise
2 Tbsp. whole-grain mustard
2 Tbsp. capers, minced
1 Tbsp. apple cider vinegar
1/4 tsp. cayenne
salt & pepper
1 celery root, peeled and grated

1. Combine mayo, mustard, capers, vinegar, cayenne, salt, and pepper in a large bowl. Mix well.
2. Stir in grated celery root. Serve with glazed pork chops.

Next time I'd like to try adding a grated apple to the salad. I think it would complement the celery root really well and add a bit more interest and flavour.

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