Pan Fried Pork with Celeriac Potato Cakes
Elevate your weeknight dinner routine with this irresistible Pan-Fried Pork with Celeriac Potato Cakes recipe. Perfectly seared pork chops, seasoned simply with salt and pepper, take center stage, while crispy golden cakes made from grated celeriac and potatoes steal the show as a unique and flavorful side. Enhanced with fresh thyme and a touch of garlic butter, this dish strikes the perfect balance between earthy, savory, and indulgent flavors. With quick preparation and easy-to-follow steps, this hearty meal is perfect for impressing guests or indulging in a gourmet dinner at home. Garnish with fresh parsley for a touch of brightness and serve it hot for a truly unforgettable dining experience!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 Pork chops
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Celeriac (celery root), peeled and grated
- 2 medium Potatoes, peeled and grated
- 2 tablespoons All-purpose flour
- 1 Egg
- 1 teaspoon Fresh thyme leaves
- 1 Garlic clove, minced
- 3 tablespoons Vegetable oil (for frying)
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Season the pork chops on both sides with salt and black pepper. Set aside.
In a large mixing bowl, combine the grated celeriac and potatoes. Squeeze out excess liquid using a clean kitchen towel or paper towel.
Add the flour, egg, thyme leaves, and a pinch of salt and pepper to the grated vegetables. Mix well to form a cohesive mixture.
Heat 3 tablespoons of vegetable oil in a large skillet over medium-high heat. Scoop about 1/4 cup of the celeriac and potato mixture at a time into the skillet, flattening each scoop gently to form a cake. Cook 3-4 minutes on each side until golden brown and crisp. Remove from the skillet and set on a paper towel-lined plate. Repeat with the remaining mixture.
Wipe out the skillet and heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat. Add the pork chops and sear for 4-5 minutes on each side, or until they are golden brown and reach an internal temperature of 145°F (63°C). Remove from the skillet and let rest for 5 minutes.
In the same skillet, reduce the heat to low and add the remaining butter and the minced garlic. Stir for 30 seconds until fragrant, then spoon the garlic butter over the pork chops.
Plate the pork chops alongside the celeriac potato cakes. Garnish with chopped fresh parsley if desired, and serve immediately.
Nutrition Facts
Calories |
2659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.1 g | 250% | |
| Saturated Fat | 56.6 g | 283% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2975 mg | 129% | |
| Total Carbohydrate | 108.3 g | 39% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 6.9 g | ||
| Protein | 119.9 g | 240% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 275 mg | 21% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 4049 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
