Califonia Bountiful
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Pork T-bones with cranberry chutney and celery root mash

Pork T-bones with cranberry chutney and celery root mash


Celery root mash
2 large celery roots (celeriac)
1/2 gallon reduced-fat milk
3 whole garlic cloves
1 small sprig rosemary
Salt and pepper, to taste

Cranberry chutney
1 (8-oz.) bag frozen cranberries
Zest of 1/2 lemon
1/4 cup orange juice
1/4 cup sugar
Salt and pepper, to taste

Pork T-bones
4 (14-oz.) pork T-bones
Salt and pepper, to taste
Canola oil
6 to 8 oz. baby arugula

Chef Porfirio Gomez describes this dish as a total sensory experience: "You've got to let your eyes eat it first."


For mash: Peel celery roots and cut into chunks. Simmer over medium heat in a medium saucepan with milk, garlic and rosemary for 20 to 25 minutes or until largest pieces of celery root get soft. Strain and reserve liquid, and remove rosemary sprig. Transfer to a food processor and blend at high speed to attain a chunky, mashed-potato consistency. Season with salt and pepper. If mash is too thick, add some of the reserved liquid 1/4 cup at a time to reach desired consistency.

For chutney: In a small saucepan, heat all ingredients over low heat for 15 to 20 minutes. Use a whisk to break berries to achieve a chunky consistency.

For pork: Season T-bones on both sides with salt and pepper. Let sit at room temperature for up to 1 hour, then lightly brush with canola oil. Preheat oven to 500 degrees. Grill above open flame for about 2 minutes on each side to get nice grill marks. Finish in the oven for 8 to 10 minutes for a juicy medium, or when internal temperature reaches 145 degrees.

To serve: For each serving, scoop about 2/3 cup mash onto a plate. Place 1 cup arugula on top of mash and T-bone on top of arugula (the heat will wilt the greens). Place 2 tsp. cranberry chutney on the side.

Serves 4

Photo: © 2018 Ajenda Public Relations