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For the brine

For the Celeriac mash

For the sauce

For service

  • Micro herbs 2 g
  • Marsala Wine 150 ml
  • Rapeseed oil 10 ml
  1. For the brine

    • Bring the water to the boil and add the thyme and bay leave then remove from the heat and whisk in the KNORR Professional Chicken Jelly Bouillon and salt.
    • Allow to cool completely then pour over the pork chops, cover with cling film and chill for 1 hour.

  2. For the Celeriac mash

    • Bring the water to the boil then whisk in the KNORR Professional ChickenJelly Bouillon.
    • Peel and diced the celeriac then sweat in the MEADOWLAND professional and add half the bouillon.
    • Cook the celeriac until the bouillon has reduced then add the remaining bouillon.
    • Cook until the bouillon has reduced and the celeriac is soft then lightly mash with a fork.
  3. For the sauce

    • Bring the water to the boil then whisk in the KNORR Professional Chicken Jelly Bouillon.
    • Peel and diced the shallots the sweat in the MEADOWLAND Professional.
    • Peel and dice the apple and add along with the bouillon and reduce by half.
    • Add the samphire and COLMAN'S Mustard and cook for a further minute then remove from the heat.
    • Chop the chives then add into the sauce, cover and keep hot.
  4. For service

    • Remove the pork from the brine and pat dry.
    • Rub the pork with the oil then pan fry for 3-4 minutes on each side depending on the thickness then add the masala and baste the pork until reduced and glazed.
    • Remove, cover and allow to rest for 1-2 minutes.
    • Spoon the celeriac mash on to a serving plate and sit the pork chop on top.
    • Pour the sauce over the pork garnish with the cress.
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