User Review( votes)
This dish of Creole pork chops with celeriac remoulade and green beans is quick and easy, and indeed healthy, but packs a satisfying punch. It’s fantastic for a quick weeknight dinner, when you’re looking for something proper that feels like a reward after a tough day, but don’t want to spend ages faffing about in the kitchen!
I’ve always had an affinity with Creole cuisine, the flavours are bold and exciting but not “shouty”, they don’t completely overwhelm the other ingredients. That’s why this dish works so well; while the pork chops are completely rubbed with the seasoning, the delicate celeriac still stands out.
When I first started making this dish years ago I’d serve it with a coleslaw dressed in a creole remoulade. And while that works really well, this time I was searching for something a little fresher (I might have just gotten bored of the coleslaw); along with onions and bell peppers, celery makes up the holy trinity of ingredients of Creole cuisine, so I decided to take inspiration from a traditional celeriac remoulade and give it a Creole twist.
For this recipe I’ve used ready-made Creole seasoning (paprika, cayenne, garlic, onion, salt, thyme, oregano); if you can find a good one, and there are quite a few good ones out there, I highly recommend keeping some in your spice rack as it’s a great all-purpose seasoning and works great on meat, fish and vegetables. You could easily make your own but I’m a big believer in convenience, especially when it comes to quick weeknight dinners…
Today I decided on green beans to go alongside the celeriac and pork, but feel free to change that to whatever greens you have in the fridge. I enjoy the crunch of al dente green beans, and thought their mellow flavour would be a good contrast to the rest of the plate.
Make sure you take the pork out of the fridge about an hour before you plan on cooking it, and let it get to room temperature before seasoning.
Creole Pork Chops with Celeriac Remoulade
This dish of Creole pork chops with celeriac remoulade and green beans is quick and easy, and indeed healthy, but packs a satisfying punch.
- Prep Time15 min
- Cook Time10 min
- Total Time25 min
- Serving Size2
Creole Celeriac Remoulade
- 500g celeriac cut into thin strip (or julienned on a mandolin)
- 1 tbsp wholegrain mustard
- 2 tbsp mayonaise
- 1 tsp tabasco
- 1 tsp Worcestershire cause
- Juice of 1/2 a lemon
- Salt & pepper
- 1 tbsp vegetable oil
- 2 pork chops
- 1 tbsp creole pork seasoning
- 300g green beans
- 2 garlic cloves thinly sliced
- Mix together the remoulade ingredients, toss in the celeriac. Cover with cling film and set aside until ready to serve.
- Place a heavy bottomed pan on medium heat. Rub the Creole seasoning on both sides of the pork chops so that they are well coated. When the pan is hot add the oil and the pork chops and cook for 2 1/2 minute on each side.
- At the same time bring a medium pot filled with water to the boil. When the water begins to boil add a pinch of salt and green beans. Cook for about two minute then drain.
- When the pork chops are cooked, remove and set aside to rest. In the same pan toss in the garlic. When they begin to brown slightly add the green beans, season with salt and pepper to taste and cook for a further two minutes.