• 2servings
  • 30minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B12, C, D, P
MineralsCopper, Natrium, Silicon, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 head celery , stalks separated, sliced

  2. 1 onion , sliced

  3. 1 clove garlic , sliced

  4. knob butter

  5. 300 ml chicken stock

  6. 2 egg yolks

  7. 1 lemon , juice only

  8. 4 pork chops , with bone and skin

  9. 2 tbsp olive oil

  10. 2 cloves garlic , crushed

Instructions Jump to Ingredients ↑

  1. For the braised vegetables: place the celery, onion and garlic into a heavy-based pan with a knob of butter and a pinch of salt. Gently sweat over a medium heat for 3-4 minutes, or until the celery and onion are slightly softened.

  2. Pour in the stock and bring to the simmer. Cook for 10-15 minutes over a low heat, or until the vegetables are meltingly soft. Keep warm.

  3. For the pork chops: season the pork chops with salt and freshly ground black pepper. Heat the olive oil in a frying pan and add the garlic. Add the pork chops and fry for 3-4 minutes on both sides, or until golden-brown all oven and cooked through. Remove from the heat and set aside to rest.

  4. Meanwhile, remove the braised celery and onions from the heat. Place the egg yolks into a bowl and spoon over some of the cooking liquid. Mix well to combine, then add a squeeze of lemon juice. Pour the mixture back into the pan with the vegetables and heat through gently for a few minutes (make sure the heat is not too high or the mixture will curdle). Season to taste with salt and freshly ground black pepper.

  5. To serve, spoon the braised celery and onions onto plates and rest the pork chops on top. Spoon over the rest of the sauce.


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