grilled pork chops over celery root puree, with celery salad and cilantro aioli
When I tell you guys this is your next, next level grilled pork dish, you need to listen. This is it.
Marinated pork, grilled perfectly to 150, resting on a celery root puree, topped with a celery salad, and accompanied with a cilantro jalapeño aioli.
This is your new go-to, cook to impress dish. And impress them all, it will.
Ingredients:
4 boneless pork loin chops
3 cloves of garlic
juice of 3 lemons
1/2 bunch cilantro leaves
1/2 cup evoo
small handful of cilantro leaves
1/2 small jalapeño
juice of 1 lime
juice of 1/2 lemon
1 egg
1 tsp dijon mustard
pinch of salt
small handful of cilantro leaves
8 thin slices of jalapeño
2 stalks of celery, thinly sliced
handful of celery leaves
1 Tbsp evoo
juice of 1/2 lemon
pinch of salt
3 celery roots
2 cups beef broth
water
1/2 cup heavy cream
1 tsp salt
4 Tbsp butter
4 Tbsp butter, cut into 1 Tbsp pats
Directions:
Pound chops to half thickness. Add to a ziplock bag. Toss with garlic, juice of 1 lemon, 1/2 bunch cilantro, and evoo.
Leave in fridge to marinate for about 6 hours.
Combine small handful cilantro, lime juice, juice of 1/2 lemon, 1/2 jalapeno, egg, dijon, salt and avocado oil using an immersion blender until mayo like consistency. Refrigerate until time to plate.
In a small bowl, hand toss together small handful cilantro leaves, jalapeno slices, sliced celery, celery leaves, juice of 1/2 lemon, pinch of salt and 1 Tbsp evoo. Set aside.
Peel and rough chop celery roots. Add to a sauce pan with beef broth. Top with water until covered.
Bring to a boil. Cook until a fork pierces root pieces easily.
Add drained roots to a bowl with cream, 1 tsp salt, and 4 Tbsp butter. Puree with an immersion blender until smooth.
Preheat grill to medium heat.
Remove chops from marinade and grill until they reach an internal temp of 150, turning occasionally.
Remove from grill, and top each chop with 1 Tbsp butter. Let rest for 10 - 15 minutes, then slice.
Spoon 1/4 of celery puree onto each plate, and top with a grilled chop.
Top with 1/4 of the celery salad.
Serve with cilantro jalapeño aioli.