Pork chop with celery and ketchup

Pork Chop with Celery and Ketchup

Welcome to the world of culinary delights! Today, I will share with you a savory recipe for pork chop with celery and ketchup, a perfect combination of rich flavors and delicate textures. This dish is not just a simple meal, but a culinary experience that will bring joy both in the kitchen and at the table. Let’s embark on this adventure together!

Preparation time: 20 minutes
Baking time: 50 minutes
Total time: 1 hour and 10 minutes
Number of servings: 4

Ingredients

- 600 g boneless pork chop
- 1 kg celery root
- 80 g butter
- 100 ml cream
- 6 garlic cloves
- 1 large onion
- 1 carrot
- 4 tablespoons ketchup (ideally homemade)
- 50 ml soy sauce
- 50 ml dry red wine
- 1 teaspoon honey
- 2 tablespoons oil
- 1 teaspoon steak spices
- Apricot compote (for serving)

Brief History

Pork chop is a versatile ingredient that has been appreciated throughout history. Used for generations, it can be prepared in countless ways, reflecting the culture and traditions of each region. In this recipe, we combine the chop with celery and ketchup, favoring a modern and healthy approach to a classic dish.

Preparing the Meat

1. Marinating the chop: Start by peeling and crushing the 6 garlic cloves. In a bowl, mix the crushed garlic with soy sauce, ketchup, red wine, and honey. Add the steak spices. This mixture will add a deep flavor to the meat.

2. Preparing the chop: Cut the pork chop into suitable pieces, then coat them in the marinade mixture. Ensure each piece is well covered. Cover the bowl and let it sit in the refrigerator overnight. This marinating will ensure a juicy and flavorful roast.

Preparing the Vegetables

3. Chopping the vegetables: The next day, peel the onion and carrot, then cut them into medium pieces. These will form a delicious bed for the pork chop during baking.

4. Cooking the vegetables: Preheat a pan with 2 tablespoons of oil. Add the onion and carrot and sauté them over medium heat until they become translucent, about 5-7 minutes.

Preparing the Chop

5. Searing the meat: Remove the chop from the marinade and gently drain it (keep the marinade for later use). Place the pieces of meat in the hot pan and sear them on all sides until golden, about 3-4 minutes on each side.

6. Baking the meat: Once the meat is seared, place it in the pan over the sautéed vegetables. Add a little water (about 100 ml) to the pan to create steam and keep the meat juicy. Cover the pan with aluminum foil and let it bake in the oven at 180°C for 50 minutes.

Preparing the Celery Purée

7. Boiling the celery: Meanwhile, peel the celery and cut it into cubes. Boil them in a pot with salted water until soft, about 15-20 minutes.

8. Preparing the purée: After the celery is boiled, drain it and add 40 g of butter and the cream. Use a hand mixer to turn the mixture into a creamy purée. Ensure there are no lumps, as a smooth purée will make everything more elegant.

Assembling the Dish

9. Finishing the meat: Once the meat is well cooked, remove the pan from the oven. Place the chop on a platter and let it rest for a few minutes. This will help redistribute the juices in the meat, making it juicier.

10. Preparing the sauce: In a small pot, add the remaining marinade and warm it gently. Strain the sauce to remove any garlic pieces and spices.

Serving

11. Serving the dish: Slice the pork chop and place it over a generous bed of celery purée. Pour the warm sauce over it and add some apricots from the compote on the side of the plate for a sweet and pleasant contrast.

Serving Suggestions and Combinations

- This pork chop with celery and ketchup pairs wonderfully with a glass of dry red wine, which will enhance the dish's flavors.
- A crisp green salad with lemon dressing can add a fresh and light contrast to your meal, making it even more balanced.

Calories and Nutritional Benefits

This recipe offers a hearty meal, rich in protein from the pork and nutrients from the vegetables. One serving contains approximately 450 calories, depending on the amount of oil and butter used. Pork chop is an excellent source of B vitamins, especially B6 and B12, essential for energy metabolism.

Frequently Asked Questions

1. Can I use another type of meat?
Yes, this recipe can also be adapted for chicken or turkey, and the result will be just as tasty.

2. Can I make ketchup at home?
Absolutely! A simple ketchup recipe can include tomatoes, vinegar, sugar, and spices, thus having a healthier and customized sauce.

3. What other side dishes can I use?
Besides the celery purée, rice or roasted potatoes are also excellent options.

4. How can I store leftovers?
This dish keeps well in the refrigerator for 2-3 days. Reheat it gently before serving.

So, get ready to impress your family and friends with this pork chop with celery and ketchup! Enjoy cooking, experiment with flavors, and remember that every meal is an opportunity to create delicious memories. Bon appétit!

 Ingredients: 6 cloves of garlic, 80 g of butter, 1 teaspoon of steak seasoning, 4 tablespoons of ketchup, 50 ml of soy sauce, 50 ml of dry red wine, 1 teaspoon of honey, 600 g of boneless pork chop, 1 large onion, 1 carrot, 2 tablespoons of oil, 1 kg of celeriac, apricot compote, 100 ml of whipped cream.

 Tags:  pork recipes meat dish pork chop