If you’re looking for a comforting yet elegantly simple dish, this Pork Chops with White Wine, Carrots and Celeriac (Czech Pork Chops Bzenec Style) Recipe is an absolute treasure. It beautifully balances tender pork chops with the sweetness of carrots, the earthy depth of celeriac, and the bright, tangy notes of white wine and lemon. Each bite offers a delightful harmony that feels like a warm hug on a plate, making it perfect for both weeknight dinners and special occasions.
Ingredients You’ll Need
The beauty of this Pork Chops with White Wine, Carrots and Celeriac (Czech Pork Chops Bzenec Style) Recipe lies in its straightforward and fresh ingredients. Each component brings something essential to the table, whether it’s the crisp texture of the veggies, the succulent pork, or the rich flavor from the wine.
- Pork chops (2, fairly thin): Thin chops cook quickly and stay tender, perfect for a fast yet flavorful meal.
- Olive oil (2 tablespoons, divided): Adds richness and helps everything brown beautifully without overpowering flavors.
- Carrot (1 large, peeled and cut into sticks): Brings natural sweetness and a lovely contrasting texture.
- Celeriac (1 small, peeled and cut into sticks): Offers an earthy depth that complements the pork perfectly.
- Tomatoes (3, quartered): Add juiciness and a fresh, slightly acidic brightness.
- Juice of 1/2 lemon: Infuses a vibrant citrus zing that lifts the dish.
- White wine (3/4 cup): Brings complexity and a delicate acidity to meld all flavors.
- Salt & pepper: Essential for seasoning and bringing out all the natural flavors.
How to Make Pork Chops with White Wine, Carrots and Celeriac (Czech Pork Chops Bzenec Style) Recipe
Step 1: Prepare the Vegetables
Start by carefully peeling the carrot and celeriac. I find a knife works best on celeriac – it’s a bit tougher but definitely worth the effort! Cut both into sticks so they cook evenly alongside the pork. Quarter the tomatoes to add juicy bursts in the final dish.
Step 2: Brown the Pork Chops
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Season the pork chops generously with salt and pepper, then add them to the hot pan. Fry for a few minutes on each side until they develop that gorgeous golden crust that locks in flavor. Once browned, transfer the chops to a plate and set aside so they rest while you prepare the veggies.
Step 3: Sauté the Carrots and Celeriac
Into the same skillet, add the remaining tablespoon of olive oil. Toss in the carrot and celeriac sticks and fry for about five minutes, stirring often to get a nice caramelization. This step builds a wonderful base of flavor that sets the tone for the entire dish.
Step 4: Add Tomatoes, Lemon, and White Wine
Reduce the heat to medium and add the quartered tomatoes, fresh lemon juice, and white wine to the skillet. Cover with a lid and allow everything to simmer together for about five minutes. This creates a fragrant, slightly tangy sauce that will marry perfectly with the pork and vegetables.
Step 5: Finish Cooking the Pork Chops
Return the pork chops along with any juices on the plate back into the skillet. Cover again and simmer for about five minutes until the pork is cooked through but still juicy. The key here is not to overcook — the chops should be tender, not tough or leathery. Serve right away for the best experience.
How to Serve Pork Chops with White Wine, Carrots and Celeriac (Czech Pork Chops Bzenec Style) Recipe
Garnishes
A sprinkle of fresh parsley or chives adds a pop of green color and a layer of fresh herbaceousness that complements the richness of the dish beautifully. A thin lemon slice on the side can add an optional zesty kick for anyone wanting to enhance the citrus notes.
Side Dishes
This Pork Chops with White Wine, Carrots and Celeriac (Czech Pork Chops Bzenec Style) Recipe pairs wonderfully with creamy mashed potatoes or buttered noodles to soak up the luscious sauce. For a lighter option, a simple green salad with a tangy vinaigrette balances the meal effortlessly.
Creative Ways to Present
For a special touch, serve the pork chops on a rustic wooden board surrounded by the braised veggies and a drizzle of the pan sauce. Alternatively, plating the meat atop a bed of sautéed greens or polenta offers a modern, elegant presentation sure to impress guests.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator. The pork will retain its flavor for up to 3 days, allowing you to enjoy this delicious meal again without sacrificing taste.
Freezing
This dish freezes well, especially the pork chops and vegetable mixture together. Cool everything completely before freezing in a suitable container, and it will hold up for up to 2 months. Just thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stovetop over low to medium heat, adding a splash of water or broth if needed to prevent dryness. Microwaving is fine too, but do so in short bursts to keep the pork moist and tender.
FAQs
Can I use bone-in pork chops for this recipe?
Absolutely. Bone-in chops add extra flavor, but keep in mind they may require a slightly longer cooking time to ensure they’re cooked through without drying out.
What type of white wine works best?
Opt for a dry white wine like Sauvignon Blanc or Pinot Grigio. These varieties offer crisp acidity that enhances the dish without overpowering it.
Is celeriac essential or can I substitute it?
Celeriac provides a unique earthy flavor, but if you can’t find it, you can substitute with parsnips or turnips for a similar texture and taste profile.
Can this recipe be made gluten-free?
Yes! The recipe is naturally gluten-free as long as you use a gluten-free white wine and ensure all your ingredients are free from gluten-containing additives.
How do I avoid overcooking the pork chops?
Use fairly thin pork chops and monitor them closely in the last step. Cooking them covered for about five minutes should be enough, but check for doneness to keep them tender and juicy.
Final Thoughts
This Pork Chops with White Wine, Carrots and Celeriac (Czech Pork Chops Bzenec Style) Recipe is a heartfelt dish that brings the rustic charm of Czech cuisine straight to your table. It’s easy enough to make any night but special enough to serve when you want to impress without fuss. Give it a try and enjoy a truly delightful meal that warms you from the inside out.
Print
Pork Chops with White Wine, Carrots and Celeriac (Czech Pork Chops Bzenec Style) Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Frying
- Cuisine: Czech
Description
This Czech-inspired recipe features tender pork chops cooked with white wine, carrots, celeriac, and fresh tomatoes, offering a savory and slightly tangy dish that highlights root vegetables and delicate flavors. Perfect for a quick and satisfying meal, these pork chops are pan-fried to golden perfection and simmered gently to absorb the vibrant sauce.
Ingredients
Pork Chops
- 2 pork chops (fairly thin)
- Salt & pepper, to taste
- 2 tablespoons olive oil (divided)
Vegetables & Sauce
- 1 large carrot (peeled and cut into sticks)
- 1 small celeriac (celery root), peeled and cut into sticks
- 3 tomatoes, quartered
- Juice of 1/2 lemon
- 3/4 cup white wine
Instructions
- Prepare the vegetables: Peel the carrot and celeriac using a knife (especially for the celeriac), then cut both into sticks. Quarter the tomatoes and set aside.
- Cook pork chops: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Season the pork chops with salt and pepper. Add the pork chops to the hot skillet and fry for a few minutes on each side until golden brown. Remove the chops from the skillet, transfer to a plate, and set aside.
- Sauté vegetables: Add the remaining 1 tablespoon of olive oil to the skillet. Add the carrot and celeriac sticks, frying for about five minutes while stirring frequently to prevent burning and to soften the vegetables.
- Simmer with tomatoes and wine: Reduce the heat to medium. Add the quartered tomatoes, lemon juice, and white wine to the skillet. Cover with a lid and cook for approximately five minutes to allow the flavors to meld and the vegetables to tenderize further.
- Finish cooking pork chops: Return the pork chops along with any accumulated juices from the plate back into the skillet. Cover with the lid and cook for about five more minutes, ensuring the chops are cooked through but not overdone to avoid toughness. Serve immediately for best flavor and texture.
Notes
- Using fairly thin pork chops helps them cook evenly and stay tender.
- Be careful not to overcook pork chops to prevent them from becoming leathery.
- Adjust seasoning with salt and pepper according to taste before serving.
- White wine adds a subtle acidity enhancing the flavor, but it can be substituted with broth if preferred.
- This dish pairs well with boiled potatoes or crusty bread to soak up the sauce.
