Dinner

Pan-Seared Pork Loin Chops with Charred Celeriac Purée & Black Garlic Jus

Name: Pan-Seared Pork Loin Chops with Charred Celeriac Purée & Black Garlic Jus
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 servings
Ingredients: 2 bone-in pork loin chops (8 ounces each, 1¼-inch thick); salt and black pepper to taste; 3 tablespoons clarified butter (or ghee); 1 medium celeriac (celery root), peeled and cut into 2-inch chunks; ¼ cup whole milk; 2 tablespoons unsalted butter; ¼ teaspoon white pepper; 1 cup veal stock (or beef stock); 4 whole black garlic cloves, minced; 2 tablespoons aged Oloroso sherry; 1 teaspoon sherry vinegar; ¼ teaspoon fresh thyme; 1 tablespoon neutral oil

Bone-in pork loin chops seared in clarified butter until a mahogany crust forms, then finished in a hot oven to a precise 145°F. Served atop a velvety charred celeriac purée and pooled with a glossy black garlic jus infused with veal stock and aged sherry. A modern, elegant interpretation of a classical pairing.

760calper serving 38gprotein 35gcarbs 52gfat 20min prep 30min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this