pork chops and new potatoes with ‘waldorf’ remoulade

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Pork chops and new potatoes with ‘Waldorf’ remoulade

James Cochran grew up on the Kent coast and enjoyed thetraditions of his father’s Scottish cooking and his mother’s West Indian dishes.

4 pork chops, as thick-cut as you can get

½ medium (400g) celeriac

1 apple, ideally cox’s or Braeburn

1 celery stick, finely sliced

Juice 1 lemon

5 tbsp rapeseed oil

2 tbsp cider vinegar

3 tbsp dijon mustard

1 garlic clove, finely grated

Handful walnuts, roughly chopped

Bunch chives, finely chopped

2 tbsp capers, drained and rinsed

400g new potatoes, halved if large

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Meals & Dishes