Pork Recipe

Make poaching liquid and poach pears

In a medium saucepan combine white wine, water, sugar, lemon juice, cinnamon stick, and split vanilla pod. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Add pear halves, cut side down. Poach gently for 12–15 minutes until pears are tender when pierced with a knife. Remove from liquid and set aside to cool. Reserve poaching liquid for optional drizzle.

Cook celery root

Melt 2 tbs butter in a medium saucepan over medium heat. Add minced shallot and sweat until translucent, about 2 minutes. Add diced celery root and cook, stirring, for 3–4 minutes.

Make roux and simmer

Sprinkle 1 tbs flour over the vegetables and stir to coat; cook 1 minute to remove raw flour taste. Gradually add 2 cups chicken stock, whisking to combine. Bring to a simmer, reduce heat to medium-low, and cook until celery root is very tender, about 15–20 minutes.

Blend and finish

Using an immersion blender (or transfer to a blender in batches), purée the mixture until very smooth. Return to low heat, stir in 1 cup heavy cream, season with 1 tsp salt and 1 tsp white pepper. Keep warm on very low heat, whisking occasionally. If too thick, thin with up to 1/4 cup additional stock or water to reach a velouté consistency.

Season and sear chops

Pat pork chops dry. Season both sides with 2 tsp salt and 1 tsp black pepper. Heat a large ovenproof skillet or Dutch oven over medium-high heat. Add 2 tbs neutral oil. When shimmering, sear chops 2–3 minutes per side until well browned. Transfer chops to a plate and set aside.

Sauté aromatics and deglaze

Lower heat to medium and add 2 tbs butter to the pan. Add the chopped shallot and smashed garlic; cook 1–2 minutes until fragrant. Add the quartered fennel bulbs and cook 3 minutes to begin softening. Pour in 1 cup red wine to deglaze, scraping up browned bits. Simmer until wine reduces by half, about 4–6 minutes.

Braise

Return pork chops to the pan, nestling them among the fennel. Add 2 cups chicken stock, 3 sprigs thyme and 1 bay leaf. Bring to a gentle simmer, then cover and braise on the stovetop over low heat or in a 325°F (160°C) oven for 25–30 minutes (until internal temperature reaches 145°F/63°C and meat is tender). Transfer chops to a warm plate and tent with foil to rest while finishing sauce.

Reduce braising liquid (optional pan sauce)

Skim excess fat from the braising liquid. Bring the remaining liquid to a boil and reduce until slightly thickened, about 5–8 minutes. Adjust seasoning with salt and pepper. If desired, whisk in 1 tbs cold butter off heat for shine and richness.

Season and grill

Toss sliced fennel with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Heat a grill pan or outdoor grill to medium-high. Grill fennel slices 3–4 minutes per side until charred at edges and tender. Remove and keep warm; some grilled slices can be used as an additional garnish with the chops.

Fry spätzle

Heat a large nonstick skillet over medium-high heat. Add 2 tbs butter and 1 tbs olive oil. When butter foams, add the spätzle in a single layer (work in batches if necessary). Season with 1 tsp salt and 1/2 tsp black pepper. Pan-fry, stirring occasionally, until spätzle are golden and crisp in spots, about 6–8 minutes. Transfer to a warm plate and keep in a low oven if needed.

Dress watercress

In a small bowl toss 2 cups trimmed watercress with 1 tsp lemon juice, 1 tsp olive oil and 1/4 tsp salt. Use immediately so the leaves stay fresh and peppery.

Plate components

Spoon a shallow pool of warm celery root velouté onto each plate (about 1/3 cup). Arrange a portion (about 1/2 lb cooked equivalent) of pan-fried spätzle next to the velouté. Place one braised pork chop leaning on the spätzle so the bone shows; add 2–3 pieces of grilled fennel and one poached pear half per plate. Drizzle 1–2 tbs reduced braising liquid or reserved poaching liquid (if you prefer sweet note) sparingly around plate.

Finish and garnish

Scatter chopped parsley and a little lemon zest over the spätzle and pork for brightness. Tuck dressed watercress alongside the chop for peppery contrast. Serve immediately while hot.