This hits on all my favorite flavors! Salty, briny, crunchy salad with sweet and smoky carrots all topped with a succulent pork chop. Plus, this meal is easy enough to throw together, you can eat it any day of the week!
Skill Level: Easy
Time to Make: 35 minutes (without carrots) to 60 minutes (with carrots)
2 bone-in pork chops
Salt and pepper to taste
1 medium celeriac
2 ounces nonpareil capers
1 blood orange
2 tablespoons extra virgin olive oil
1 small handful of parsley
Prep Ingredients: Pat the pork dry and season with salt and pepper. Allow to come to room temerature. Peel the celeriac and then cut into thin matchsticks. Drain and rinse the capers. Roughly chop the parsley. Juice and zest the orange until you have two teaspoons of zest and about 4 tablespoons of juice.
In a small bowl, combine the celeriac, capers, orange zest and juice, extra virgin olive oil, parsley, and season with salt and pepper. Stir to combine and chill until ready to serve.
Heat olive oil in a skillet over medium high until very hot and almost smoking. Place the pork in the skillet and cook for about 6-8 minutes per side, or until a thermometer reads about 140º to 145ºF. Remove from heat.
If serving with puréed carrots, divide the carrots between plates and top with a chop. Arrange the celeriac around the chop and serve. Enjoy!
Designer and photographer living in NYC. I work as a design manager in ed tech and I make tasty recipes in my spare time!