Pork Chops & Celery Apple Remoulade

Did this on the BBQ in Germany, luckily with some choice pork chops from our neighborly butcher shop/abattoir. We marinated the well-marbled chops 48 hours. The Dock gave me the idea for the refreshing, fat-cutting, accompanying remoulade, although I added the apples to lighten it up and because they are such a natural match for the pork. I also replaced the usual home-made mayo with sour cream to lighten the dish further. Good job on the BBQ pops.

best quality pork chops

EVOO

juice of a few lemons

fresh ground pepper

handful of fresh sage

handful of fresh thyme

several cloves of garlic, halved

remoulade

celeriac

green apples, peeled

mustard vinaigrette (using rice & white balsamic vinegar combo)

sour cream (or creme fraiche depending on taste)

chives

parsley

1. in a non-metallic bowl, marinate pork chops 48 hours in the ingredients listed; put enough EVOO and lemon juice in the bowl so that chops are covered half way
2. move around chops a few times during this process so that marinade is well distributed
3. pat dry and grill to your liking
4. serve with remoulade