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We are friends who love making simple food look beautiful. We hope our recipes will inspire you to get into the kitchen this season. Aoife McElwain works in front of the camera writing the recipes and styling the food, while Mark Duggan works behind the camera to make sure it all looks as delicious as possible. We work with editors such as Killian Broderick and music supervisors like Nialler9 to make sure that our finished videos look and sound as smart as possible. We work with brands like Glenisk and Folláin to help them create delicious video content for their online platforms. When we're not making videos, we write a weekly column called Speedy Suppers on Thursdays in The Irish Independent. Aoife writes the recipes and styles the food while Mark takes the photographs.  

03 Mar forkful + sharon hearne-smith

At forkful, we love finding people who love food as much as we do. Sharon Hearne-Smith is one of Ireland’s most experienced food enthusiasts. She’s a supremely talented food stylist and writer, and sports one of the best beehive hair-dos in the biz. 
 
We had a lot of fun collaborating with Sharon on two special recipe videos, the first of which we’re thrilled to share with you today. It’s Sharon‘s delightfully simple Parmesan-crusted pork chops with celeriac and apple slaw, a recipe that’s simply perfect for early spring. 
PARMESAN CRUSTED PORK CHOPS WITH CELERIAC & APPLE SLAW
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By Sharon Hearne-Smith

This is a perfect little lunch or tea time treat. The sour dough crumbs on the pork give a delicious flavour and crunchy bite, but regular breadcrumbs will work well also. Make more than enough of the slaw as you will be craving it with your lunch the next day too.

Serves 4

Ingredients

FOR THE PORK

4 thick pork chops (preferably on the bone)

50g plain flour

2 eggs

150g sourdough breadcrumbs

50g finely grated Parmesan

1 tbsp fresh thyme leaves

1 tbsp olive oil

25g butter

handful fresh, soft thyme sprigs

FOR THE SLAW

75g mayonnaise

1 tbsp wholegrain mustard

juice ½ lemon

300g celeriac

1 Irish apple

2 tbsp roughly chopped roasted hazelnuts

FOR THE SALAD

25ml extra virgin olive oil

Juice ½ lemon

1 tsp Dijon mustard

100g mixed green leaves (like kale, watercress, little gem)

Sea salt and freshly ground black pepper

Method

To make the slaw, mix the mayonnaise, mustard and lemon juice in a large bowl. Peel and julienne the celeriac. This can be done by hand but is more easily done with a mandolin. Quarter the apple, remove the core and julienne also. Toss both through the mayonnaise, season well and set aside.

Next, to prepare the pork, place the flour on a flat plate, beat the eggs lightly in a wide, shallow dish and toss the breadcrumbs, Parmesan and thyme leaves together along with seasoning in another dish. Toss the chops through the flour, into the egg and then the crumbs until evenly coated all over.

Heat a large frying pan over a medium heat and add the oil and butter. Frazzle the thyme sprigs in the pan for 30 seconds before removing onto kitchen paper to drain. Add the pork chops and cook for 4-5 minutes on each side until crisp, golden and cooked through.

Meanwhile, place the oil, lemon juice and mustard for the salad into a small jam jar. Add a little salt and pepper, pop the lid on, give it a shake to combine. Place the leaves in a large bowl and toss the dressing through just before serving.

Spoon the slaw onto each serving plate and rest a pork chop on top. Sit a little of the dressed leaves to the side. Scatter the frazzled thyme over the pork and serve.

You can find more recipes from Sharon Hearne Smith on her website, or say hi to her on Twitter (@SHearneSmith) and Instagram (@sharonhearnesmith).
Thanks to Come On Live Long for the use of their track Little Ones. 
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