Baked Pork Chops with Celeriac, Apple, Rosemary & Lemon
  • Prep time: 45
  • Calories: 300
Light, healthy and tasty, this simple tray bake features celeriac which has a delicate, sweet and nutty flavour with a mild celery taste. Celeriac is great roasted, mashed and in soups as an alternative to potato. Paired with pork and apple, a classic combination for a very good reason, this dish is sure to warm you through on a chilly evening. It will pair beautifully with a crisp white wine or light beer.
  • 1 of Celeriac (small)
  • 2 of Garlic Clove
  • 1 of Lemon
  • 2 of Green Apple
  • 1 Stalk of Rosemary
  • 2 of Pork Rib Chop
  • 1 Tbsp of Chicken Stock Concentrate

Prepare Ingredients:

Preheat oven to 180°C. Peel celeriac, cut into quarters and slice into 12 cm slices. Peel apple, quarter and remove the core, cut into wedges. Pick rosemary leaves and roughly chop. Peel and slice the garlic. Boil the kettle and add chicken stock concentrate to a 14 cup of boiling water. Zest Lemon and cut into wedges.

Prepare Traybake:

Pour 1 Tbsp of olive oil over the base of your baking tray. Add the celeriac, apple, lemon zest (to taste) and garlic to the tray and mix to combine and spread out over the tray. Lay the chops over the celeriac mix and season generously with salt and pepper, scatter with the rosemary. Evenly pour over the chicken stock.


Cook in the oven for 25-30 minutes until pork is cooked to your liking and the celeriac is tender.

You Plate It:

Divide the vegetables amongst plates, top with pork chop and a lemon wedge. Enjoy!