Porcellino al Latte Profumato con Purea Tartufata di Sedano Rapa

Preheat your oven to 150°C (300°F).

Pat the pork chops thoroughly dry with paper towels. Season generously on all sides with sea salt and freshly ground black pepper.

In a large, heavy-bottomed Dutch oven or oven-safe pot, heat the 2 tablespoons of olive oil and 2 tablespoons of unsalted butter over medium-high heat until the butter is melted and sizzling.

Add the seasoned pork chops to the pot and sear on all sides until deeply golden brown, about 3-4 minutes per side. Remove the chops from the pot and set aside.

Reduce the heat to medium. Add the smashed garlic, 10-12 fresh sage leaves, and bay leaves to the pot. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.

Return the seared pork chops to the pot. Pour in the 1 liter of whole milk and add the lemon zest. Bring the milk to a gentle simmer, then reduce the heat to low, ensuring the milk is barely bubbling.

Cover the pot tightly and transfer it to the preheated oven. Braise for 1.5 to 2 hours, or until the pork is fork-tender and the milk has reduced and caramelized into a rich, golden, and thick sauce. Flip the chops halfway through cooking for even braising.

While the pork is braising, prepare the Truffled Celeriac Puree: Combine the diced celeriac and potatoes in a large saucepan. Cover with cold water and add a pinch of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the vegetables are very tender.

Drain the celeriac and potatoes thoroughly. Return them to the hot saucepan over low heat for a minute or two to evaporate any remaining moisture. Add the 100ml whole milk and 50g unsalted butter.

Mash with a potato masher or pass through a food mill for an exceptionally smooth texture. Alternatively, use an immersion blender or food processor, being careful not to over-process and make it gummy.

Stir in the black truffle paste (or oil/shaved truffle). Season the puree with salt and white pepper to taste. Keep warm.

Once the pork is tender, carefully remove the chops from the pot and let them rest on a cutting board, loosely tented with foil, for 10 minutes.

Skim any excess fat from the caramelized milk sauce in the pot. If the sauce is too thin, reduce it over medium-high heat on the stovetop until it reaches your desired consistency. Remove the bay leaves and adjust seasoning if necessary. The milk solids will have separated and caramelized, creating a rich, nutty, and savory sauce.

To serve, spoon a generous dollop of the Truffled Celeriac Puree onto each plate. Place a milk-braised pork chop alongside. Drizzle the exquisite caramelized milk sauce generously over the pork. Garnish with lightly fried sage leaves (if using) and a final flourish of high-quality extra virgin olive oil. Serve immediately.