Posted in Recipes

Sage breaded pork chops with oven roasted sage potatoes and a celeriac & pear salad




Yum yum yummmm,…






I have 2 sage plants in my garden that are triving with fresh sage leaves.

I also had pork chops in the fridge & wanted to use these 2 things together in one meal.  I also wanted to use celeriac in another way then the typical mash or soup. This is what I made. It is a Donna Hay recipe. The sage potatoes  recipe is my own.

It seems like a lot of work, but you can prepare nearly everything in advance & place it in the fridge untill later. It will score good in a dinner party too! J

What is celeriac? How to cut it up etc?

Recipe: For 2 persons


For the sage pork chops:

70 gr dried breadcrumbs

2 heaped tablespoons of a good flour

2 fat cloves of garlic, peeled & finely cut up

Maldon sea salt

Black pepper, grinned

¼ cup sage leaves, cleaned & cut into smaller pieces

2 pork chops, each about 230 gr

1 large egg, beaten

soy baking margarine

a fruity EVOO ( Extra Virgin Olive Oil )

For the celeriac & pear remoulade:

40 gr light egg mayonaise/ I used Becel

1 tablespoon of Dijon mustard

1 tablespoon of  fresh lemon juice

Maldon sea salt

Black pepper, grinned

250 gr celeriac, peeled, cut thinly into strips, just like match sticks

2 pears, peeled, cored & cut into thin strips, the same size like the celeriac strips

For the sage oven baked potatoes:

cooked potatoes for 2 persons, drained well & kept cool.

Fresh sage leaves, my sage leaves were very small so I used 14 leaves/ If you use larger leaves, use 5 to 6 leaves

a fruity EVOO ( Extra Virgin Olive Oil )

Maldon sea salt

Black pepper, grinned


1. Preheat your oven to 200 °C ( 400 F ) for about 10 minutes. I always use a fan oven, so adjust your oven temperature according to your oven.

2. When you have peeled your celeriac & have cut it into smaller strips, you will have to work quickly because the celeriac will go brown easily & loose its white colour. To prevent this, make the remoulade first. Take a larger bowl & add the celeriac  & pear strips. Mix with a spoon. Now, take a smaller bowl & add the mayonaise & the mustard & whisk well. Add the lemon juice bit by bit & whisk continuausly. Taste. Now, add some Maldon sea salt & some grinds of black pepper. Taste again! It has to taste fab! Adjust the seasoning if you need to. Pour this mix over the celeriac & pear pieces & mix well with a spoon. Set aside for later in the fridge, but place cling film over the top. Take out of the fridge 15 minutes before eating. Then, the ingrediënt wll come back to room temperature.

3. Take a large non stick oven dish & place your potatoes in 1 layer in it. Scatter some sea salt & grinds of black pepper all over it. Scatter the cut up sage leaves all over the dish. Pour the fruity evoo generously over it. Now, mix with clean hands everything together. Adjust the seasoning if necessairy. Place in the center of the oven & bake for about 30 to 45 minutes until the potatoes are brownly topped & golden in colour. When they are ready, turn the oven off but keep warm.

4. Now, make the sage pork chops. Before making the breaded pork chops, flatten your pork chops with a rolling pin. Bash them more flat but be sure to place them on a chopping board before doing that! It makes a lot of noise but the endresult is better.

Take 3 large plates & place them aside each other on your counter. In the 1st, you place the flour, all evenly divided over the plate. In the 2nd plate, you place the beaten egg, all over the plate. In the 3rd plate, you place a mix of the dried breadcrumbs, Maldon sea salt , grinned black pepper & the cut up sage leaves. This will be the coating of your pork chops so season it all well!

Now, in your left hand, you take one pork chop & dip it on 2 sides into the flour. Shake off any excesse. With your right hand, you dip it into the beaten egg, on both sides & then with your left hand you dip it on both sides into the sage & breadcrumbs mix. Do it all over again with the second pork chop.

You can make this step a few hours before dinner & place the breaded pork chops on a clean plate with cling film all over it, in the fridge. Just, 15 minutes before frying the chops, remover the cling film & take them out of the fridge, for a better flavour.

5. Fry the pork chops in a large non stick pan in that fruity EVOO & some baking margarine. Fry on a moderate high heat until the both sides are golden brown & but don’t burn the sides. Adjust the heat if necessairy. Turn the heat off, place a fitting lid on & taje the pan away from the fire. Let it rest for about 5 minutes before plating up.

6. Plate up like above ( see picture ) on top of my page post.

Enjoy my friends! 🙂


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Hello! My name is Sophie & I love to cook & bake mostly healthily but with a twist! There is a bit of gardening & travelling in here too! Enjoy! :)

67 thoughts on “Sage breaded pork chops with oven roasted sage potatoes and a celeriac & pear salad

  1. That looks like a very yummy dinner. I love celeriac but usually have it in a mash so great to see it being used in a different way.

  2. I was planning to pull up a celeriac from the garden to eat tomorrow, probably in remoulade, but I’m loving the idea of that pear. I think I need to go and find a pear from somewhere.

  3. I totally live celeriac and think its absolutely an underrated vegetable. I love the crust on that pork chop. Delicious!

  4. I love sage – it is one of my favourtie herbs – I had it in a pot and it didn’t thrive – I love the sound of it with potatoes and Love your celeriac photos56

  5. Oh, my…this screams ‘Fall comfort food’ in the best way! The sage in both the breaded chops and potatoes, sounds delightful – and the celeriac – pear sala along side, is the perfect compliment! BTW, a cut open celeriac is kind of scary, huh? lol

    1. Indeed: Fall comfort food, I totally agree, Lisa!
      Celeriac is a strange veggie but so underrated over here! It looks like a kind of alien, hey? 😉

  6. I think we Americans don’t use celery root very much. I was introduced to it in Paris years ago and have made use of it frequently. And posted a recipe for a celery root slaw on a side blog I have. It is truly one of the world’s ugliest veggies, but tastiest too.
    What a great way to prepare your pork chops Sophie. And to have fresh sage in your garden! Lucky you!

    1. It is so tasty, I agree! You can do a lot with this veggie: bake it, fry it, use it raw in salads, make a lovely soup with it or use it in remoulades etc.

  7. Celeriac and pear, mmmm, that sounds great, for me no chops but maybe a little blue cheese…?
    have a nice day Sophie!

  8. This dish looks lovely Sophie! I mush try Celeriac – It has been in the stores recently – maybe this week? The pork chops look great too, and there is nothing better than fresh Sage!

  9. Sophie, these pictures have me drooling! I love how you use ingredients like celeriac and make them shine! What a beautiful dinner….lucky Peter!!!

  10. Une préparation vraiment délicieuse. J’aime beaucoup les côtelettes panées.
    En fin de compte, j’aime tout ce qu’il y a dans cette assiette.
    A très bientôt

  11. The breading on your pork chops make them look really delicious, with that crispy gold colors and that fresh green!

  12. That side salad sounds like it would steal the spotlight for me! I can imagine how well the sweetness of the pear would go with the celeriac (one of my favorite root veggies, too). I’ve got to veganize and try this, asap!

  13. Honestly Sophie, it seems I can smell the aroma of sage wafting through the house just reading this delectable post.

    Thank you so much for sharing…

    1. I so much love sage. I have 2 kinds of different sage plants/ The normal purple one & the lighter green one with yeloow stripes inside the leaves. I am still on the search of other variaeties!

  14. oh bummer, i guess my other comment did not go through. ANyway, i love the sage addition. A great herb that is so easily neglected, right?

  15. Beautiful dish. I’m so glad you shared a recipe for celeriac. I had no idea what to do with it!

  16. Celeriac root has been adopted into my cooking for a while already…love it…so versatile!
    Paired with chops like these must be incredibly appetizing ;o)

    Flavourful wishes,

  17. What a beautiful meal Sophie, I especially like the way you prepared the pork chops with sage.
    Hope you are having a wonderful week and thanks for this fantastic meal 🙂

  18. That pork chop looks divine with those big pieces of heavenly sage all over it. I have a prolific sage plant in my backyard, so I am definitely going to go to town with it on some pork chops.

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