Cooking the Pork Loin Chops

1. Heat a thick bottom cast iron frying pan to a medium heat.
2. Season the pork loin chops on either side evenly with salt and ground white pepper.
3. Add the cold pressed rapeseed oil to the frying pan and add the pork chops.
4. Seal the pork chops on each side in the frying pan and then transfer the pan into a preheated oven, (190c/gas mark 5).
5. Cook the pork steaks for 4 – 5 minutes and then turn them over and continue cooking for a further 4 – 5 minutes until golden brown on both sides.
6. Remove the pork steaks from the oven and leave to rest on a plate or tray until needed.

To make the Celeriac and Apple Slaw

1. Place the celeriac on a chopping board and cut the top and bottom off with a sharp knife.
2. Cut around the celeriac removing the outer skin and discard.
3. Cut the celeriac into slices and then into matchsticks and place in a bowl.
4. Do exactly the same with the apple, but leave the skin on and add to the celeriac.
5. In a separate bowl mix the mayonnaise with the English mustard and then add to the celeriac and apple matchsticks.
6. Mix thoroughly and season with salt and pepper to taste.

To make the Chimichurri Sauce

1. Place all the ingredients in a food processor and blend until a chunky style sauce is formed.
2. Season with salt and pepper.

To Serve

1. Place the cooked pork loin chops on a large serving plate and drizzle with a little of the chimichurri sauce.
2. Place the celeriac and apple slaw in a separate serving bowl.
   An addition of boiled Jersey Royal new potatoes could be served alongside.