Page title and description
Pork & gammon
Pork escalopes and braised celery
Ingredients
- 3 celery sticks
- 1 fennel bulb
- olive oil
- 500g new potatoes
- 2 garlic cloves, finely chopped
- 100ml white wine
- 400ml of hot chicken or vegetable stock
- 1 bay leaf
- ½ tbsp Dijon mustard
- 1 lemon
- handful of chopped parsley
- 4 pork escalopes
- 25g butter
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
45 min
PT45M
-
Step 1
Put a kettle on to boil. Wash the celery and cut into 2cm lengths. Trim the stalks away from the fennel and cut the bulb into quarters. Trim away any tough-looking root core and slice each quarter into 3 evenly sized wedges. -
Step 2
Heat 2 tablespoons olive oil in a saucepan or casserole. Cook the celery and fennel over medium heat, stirring occasionally, for 5 minutes. -
Step 3
Meanwhile, scrub and wash the potatoes. Cut the small ones in half, and the larger ones -
Step 4
into quarters. -
Step 5
Add the potatoes to the saucepan and cook gently for 5 more minutes. The veg should take on a bit of colour. Add the garlic and cook for 1 minute. -
Step 6
Tip in the wine and allow it to reduce by half, scraping and dislodging any bits from the bottom of the pan. Add the stock, bay leaf and a pinch of salt and pepper, if it needs it. -
Step 7
Bring to a simmer and cook, loosely covered, for about 25 minutes, or until the potatoes are tender and the liquid has reduced by at least half. -
Step 8
When cooked, stir the mustard into the potatoes. Finish with a squeeze of lemon and the chopped parsley. Make sure the salt and pepper levels are good. Keep the veg warm while you cook your pork. -
Step 9
Season the pork on both sides. Heat 1 tablespoon oil in a frying pan. Fry the pork for 1 minute on each side, until well coloured, adding the butter for the last 20 seconds. Let the pork rest for a few mins while you spoon the veg into shallow bowls. Serve the pork on top, drizzled with the buttery juices.