Kitchen notes · a little help before you start
Pork Chops with White Wine, Carrots and Celeriac (Czech Pork Chops Bzenec Style)
Golden pork chops share the pan with sweet carrots and earthy celeriac in a light wine sauce. Tomato and lemon add a gentle tang, giving the tender vegetables and savory meat a bright finish on the plate.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Original yield
- Serves 2
- Ingredients
- 9 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Pork
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Cut the roots into sticks
Carrot and celeriac cook quickly here, so stick shapes make sense. Try to keep them fairly even, and use a knife on the celeriac if the rough skin is awkward for a peeler.
2. Get color first
Season the chops, then let them brown in the hot pan before you move on. That quick golden sear gives the wine and tomatoes something good to pick up later.
3. Keep the vegetables a little crisp
With the stated timing, the root vegetables keep some bite. For softer vegetables, fry them a little longer before adding the tomatoes, lemon juice and wine.
Get to know the ingredients
Thin pork chops are the safest bet
Fairly thin chops work best because they brown quickly and only need a short finish under the lid. Watch that last simmer closely, since overcooked chops can turn leathery.
Celeriac needs a firm trim
Celeriac has a knobbly outside, so a knife can be easier than a peeler. Cut it into sticks like the carrot so the two root vegetables cook together in the pan.
Wine, lemon and tomato make the pan sauce
The wine goes in with lemon juice and quartered tomatoes after the roots have had a quick fry. Keep the heat at medium and cover the pan so everything softens and mingles without cooking the chops yet.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 2. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Pork Chops with White Wine, Carrots and Celeriac (Czech Pork Chops Bzenec Style)
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
The last little job
Slide the chops and any plate juices back into the skillet, cover, and give them about five minutes to finish. Serve right away, while the pork is still tender and the vegetables have their light bite.
A little more help as you go
Don’t leave the plate juices behind
Any juices that collect while the pork rests belong back in the skillet. They’re part of the final cooking liquid and help bring the chops and vegetables together.
Use the lid twice
The lid matters once the wine mixture goes in, then again when the chops return. Those covered minutes help the vegetables soften and the pork finish without needing a long cook.
A few questions you might have
Can I use thick pork chops?
Choose fairly thin chops for the short cooking time. Thicker chops may not finish during the covered five-minute stage.
Should the carrot and celeriac be soft by the end?
They’re meant to stay slightly crisp with these timings. If you prefer them softer, fry them a bit longer before adding the tomatoes, lemon juice and wine.
Why take the pork chops out after browning?
They’ve only been browned at that point, not fully cooked. Taking them out gives the carrot and celeriac time in the pan, then the chops finish gently under the lid at the end.
Do the tomatoes need to be peeled or seeded?
No. The recipe just has them quartered, then added to the skillet with lemon juice and white wine before the pan is covered.
When do I add the juices from the resting pork?
Add them when the chops go back into the skillet for the final covered cook. Don’t discard them from the plate.
Any more cooking tips?
The root veggies are slightly crisp with the cooking times I list. I would suggest frying them for a bit longer if you prefer them softer. Translated and adapted from a Czech recipe.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: saltandlavender.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
