For the apple sauce:
- 4-5 Honeycrisp apples, peeled and coarsely chopped
- 1 1/2 cups cloudy apple cider
- A little freshly grated nutmeg
- 2 tablespoons fresh thyme, chopped
- A pinch of salt
- 1 teaspoon lemon juice
For the mashed celery root and potatoes:
- 1 pound celeriac (celery root), cut into 2-inch cubes
- 2 pounds starchy potatoes, peeled and cut into 2-inch cubes
- 1 wheel Boursin cheese
- 1/2-3/4 cup milk
For the pork chops:
- 4 thick bone-in pork chops, about 1 1/4- to 1 1/2-inch thick
- Kosher salt and pepper
- 1 tablespoon olive or canola oil
- 4 tablespoons butter
- 1 large clove garlic, crushed
- 1 1/2 tablespoons aged balsamic vinegar
- For the apple sauce:
Place all the ingredients in a pot and cook over medium-high heat until the apples break down into the sauce, about 15-20 minutes. Add more cider as needed if the apples get too dry. (This recipe makes 2 1/2 cups applesauce.)
- For the mashed celery root and potatoes:
Place the celery root and potatoes in a pot, cover with water and bring to a boil. Salt the water and cook to tender, 15 minutes. Drain and return to the hot pot. Mash with cheese and milk to your desired consistency; season with salt and pepper.
- For the pork chops:
Pre-heat the oven to 400ºF. Bring the chops to room temperature and season with salt and pepper.
- Heat a large cast iron skillet over medium-high heat with the oil. Brown the chops well on both sides and the edges, 7-8 minutes total. Place the pan in the oven and roast the chops to finish cooking through, 10-12 minutes.
- In a small skillet over medium heat, melt the butter and add the crushed garlic. Brown the butter until nutty and fragrant; remove from the heat and add the vinegar.
- Spoon the brown butter over the chops and serve with the apple sauce and mashed celery root and potatoes alongside.