Saturday, 17th January 2015Slice the fat through to prevent curling, then fry hot with the fat down for 2 minutes, holding the chops upright with tongs. Then 2 minutes more on each side, then transfer the pan to a 150 degrees oven for 5 minutes. Stew a mix of potato, celery root, carrot and garlic then puree with a little milk and butter. Served with some leftover red cabbage, which seems to benefit from reheating.
Lovely juicy and flavoursome meat, with perfectly cooked fat. The puree was still a little chunky, but very tasty. Excellent cabbage.