Pork Chops with Balsamic Brown Butter, Applesauce with Thyme, Mashed Potatoes and Celery Root

Directions

1. For the apple sauce:
   Place all the ingredients in a pot and cook over medium-high heat until the apples break down into the sauce, about 15-20 minutes. Add more cider as needed if the apples get too dry. (This recipe makes 2 1/2 cups applesauce.)
2. For the mashed celery root and potatoes:
   Place the celery root and potatoes in a pot, cover with water and bring to a boil. Salt the water and cook to tender, 15 minutes. Drain and return to the hot pot. Mash with cheese and milk to your desired consistency; season with salt and pepper.
3. For the pork chops:
   Pre-heat the oven to 400ºF. Bring the chops to room temperature and season with salt and pepper.
4. Heat a large cast iron skillet over medium-high heat with the oil. Brown the chops well on both sides and the edges, 7-8 minutes total. Place the pan in the oven and roast the chops to finish cooking through, 10-12 minutes.
5. In a small skillet over medium heat, melt the butter and add the crushed garlic. Brown the butter until nutty and fragrant; remove from the heat and add the vinegar.
6. Spoon the brown butter over the chops and serve with the apple sauce and mashed celery root and potatoes alongside.