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Paprika-spiced pork chops with creamed celeriac

Published: 11 Apr 19
Updated: 18 Mar 24

Pan-fried pork chops are served with an orange and paprika sauce in this quick and easy pork recipe. Try swapping regular mashed potato for our creamed celeriac version to add extra nuttiness and veggies to your plate.

Looking for something else? Take a look at our pan-fried pork with sage and apple mash.

Easy
March 2019

Test kitchen approved

Serves 4
Hands-on time 20 min, simmering time 20 min

Looking for something else? Take a look at our pan-fried pork with sage and apple mash.

Gluten-free recipes

Nutrition: per serving

Calories: 431kcals
Fat: 19g (6.8g saturated)
Protein: 41.9g
Carbohydrates: 17.8g (15.4g sugars)
Fibre: 10.7g
Salt: 1.8g

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Ingredients

1 tbsp light olive oil
4 x 150g British free-range lean pork loin chops
2 onions, sliced
2 small oranges, 1 sliced and 1 zested and juiced
4 fresh thyme sprigs, plus extra to garnish
¾ tsp sweet smoked paprika
400ml good quality chicken stock
120g pitted large green olives (gordal work well), sliced
1 celeriac, peeled and cut into 2cm cubes
300ml semi-skimmed milk
100g half-fat crème fraîche

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Method

Heat half the oil in a heavy-based, non-stick frying pan over a medium-high heat, brown the pork chops on both sides for about 1 minute, then set aside on a plate (you may need to do this in batches, depending on the size of your pan and pork chops).
Reduce the heat to medium, add the remaining oil, then cook the onions for
5 minutes until golden. Add the sliced orange and orange zest to the pan with the thyme and paprika and mix well. Add the stock and olives, bring to the boil, then simmer gently for 20 minutes.
Meanwhile, put the celeriac and milk in a pan (one with a lid) and bring to the boil. Cover, reduce to a simmer and cook for 20 minutes or until very tender, adding a splash of water if needed during cooking. Remove from the heat, add the crème fraîche, then use a stick blender to whizz until smooth. Taste, season and keep warm.

Add the pork chops, any resting juices and a splash of orange juice to the pan with the onions, then cook for 8 more minutes or until cooked through to your liking. Taste and season with a little brine from the olive jar/tin (or just use salt) and pepper. Serve with mashed celeriac and top with fresh thyme.