Mustard and rosemary pork chop, green peas with butter and celeriac slaw.

This recipe is extremely fast and easy to make.

Meat: In a ziplock bag, throw in 3 cloves of smashed garlic, a tablespoon of Dijon mustard, the juice of a lemon, a tablespoon of rosemary, salt, pepper and your meat. Marinate for 20 minutes or more (do it before work and let it marinate all day).  

Slaw: Grate into a bowl half a bulb of peeled celeriac and half a small white onion. Mix in a tablespoon of mayonnaise, a teaspoon of vinegar, a 1/4 teaspoon cayenne pepper, salt and pepper. Optional: add a small grated carrot for colour.

On a hot pan, sear the pork chops for about 3 minutes on each side, until nice and golden brown. Cover for a minute then remove from heat and let rest. Slice a large onion and caramelize it in the same pan with the meat juices and a little butter. While you cook your meat, steam your peas, drain and add lots of butter, salt and pepper.

Plate your peas and slaw, place your meat on top of the peas letting the lovely juices mix in with the peas. Garnish the pork chop with your caramelized onions.