Stuffed Pork Chops with Celeriac Mash and Black Pudding Fritters

  This recipe is a twist on something I tried at a restaurant called The Red Barn, near to Lingfield Park Racecourse. They had served a roulade of pork belly with mashed potatoes and some of these small black pudding fritters which were amazing. The chef had somehow managed to whip up the black pudding to an almost mousse-like consistency, which after many attempts, I think I've finally cracked.

Ingredients (serves two generously);

2 Large pork chops
1 Whole small black pudding (or a third of a large one as I have used here)
1 Large onion
2 Cloves of garlic
1 Lemon
1 Large Bramley apple
Half of a celeriac
Half of a box of Panko breadcrumbs (these are a type of extra-crispy Japanese breadcrumbs that are perfect for making Katsu Curry)
One large sprig of lemon thyme
1 Large Maris Piper potato
1 Pint of chicken stock
1 Small 200ml bottle of red wine
100ml Semi-skimmed milk
1 tbsp white sugar
1 tsp fennel seeds
2 Whole large eggs
150g Plain flour
The white of 1 large egg
A splash of cider or white wine vinegar

For the Gravy...

  Firstly finely chop the onion, one clove of garlic, two or three slices of the black pudding and 1 tsp of the lemon thyme and saute on a medium heat with a glug of olive oil until the onion starts to soften, then pour in the bottle of red wine, and reduce down by two thirds.
  Now add the chicken stock and reduce down by two thirds again. Once this is done, the gravy will have a lumpy and slightly watery consistency, so pass it through a fine sieve.
  Lastly, thicken the gravy with a roux. To do this, simply melt two teaspoons of butter in the saucepan, and once the butter gets hot, add 1 tsp of plain flour and cook until the flour goes slightly golden. This ensures that the raw, uncooked taste of the flour goes away. Once you have achieved this, simply whisk the strained gravy slowly back into the roux mixture, and you should be left with a smooth, silky, shiny gravy ready to be reheated later.


For the Celeriac Mash...

  To make the celeriac mash, just dice up the peeled potato into roughly 1 inch cubes, and dice the celeriac into roughly half an inch cubes (you do this as they cook at slightly different rates)
  Now boil everything together in boiling slightly salted water until tender (falling off of the fork), and drain. Once it has drained, mash the mixture all together with the milk and a small knob of butter, as well as a good pinch of sea salt and 1 tsp of freshly ground black pepper. Set aside to be reheated later.


For the Stuffing...

  Finely chop four or five slices of the black pudding, the last garlic clove, the whole apple and 1 tsp of fennel seeds, and fry with a glug of olive oil, and a splash of cider or white wine vinegar. Cook until everything has softened nicely, and season with sea salt, black pepper and 1 tbsp of white sugar. Set aside for now.

For the Black Pudding Fritters...

  Place the rest of the black pudding into a large bowl, and season with sea salt and black pepper. Now, mash the black pudding up with a fork until it has a crumbly consistency. Now add the egg white and beat with a wooden spoon until smooth.
  Next, it's time to make the fritters out of this mixture. You will need to set out your bowls of plain flour, beaten egg and Panko breadcrumbs as shown below:

  Now, using a large serving spoon, take one ball of the black pudding mixture, roll it gently in your hands, trying not to over work it, and then roll it first in the plain flour, and then in the beaten egg, and then finally in the Panko breadcrumbs. Then press the breadcrumbs firmly into the mixture, and repeat the process once more to obtain a much thicker coating. Chill in the fridge until needed.


Now, bringing it all together...

  To stuff the pork chops, you will need a very sharp boning or filleting knife. Slowly insert the knife's tip into the thicker end or the pork chop, and slide the length of the knife in, moving it from side to side, to open up a large pocket inside the eye of the meat, with a slightly narrower opening to stop all of the stuffing from falling out while cooking.
  Now stuff the pork chops both with as much of the stuffing mixture as you can fit inside, and rub all over with olive oil, sea salt, and freshly ground black pepper.

  Now, fry the pork chops on a very high heat until browned on the outside, along with the black pudding fritters, which should only be cooked until slightly golden brown, and then place everything into the oven together at around 180C for approximately 10-15 minutes. Take out and rest for 5 minutes covered with foil.

  Serve the pork chops on a bed of the mash, with two of the black pudding fritters and the gravy, with some of the thyme tips sprinkled over for decoration.