1small celeriac (celery root)peeled and cut into sticks
Juice of 1/2 lemon
Salt & pepper
Peel carrot and celeriac (I use a knife for the celeriac) and cut into sticks. Cut tomatoes into quarters.
Warm 1 tbsp of olive oil in a skillet on medium high heat. Season pork chops with salt & pepper then add to hot skillet. Fry chops for a few minutes on each side until golden and then put on a plate and set aside.
Add the remaining 1 tbsp of oil, and the carrot and celeriac sticks into the pan and fry for about five minutes, stirring frequently.
Adjust heat to medium and add tomatoes, lemon juice, and white wine to skillet and then cover with lid for about five minutes.
Add pork chops and any juices from plate back into the skillet to finish cooking them, with the lid on, about five minutes. Be careful not to overcook chops or they will be leathery. Serve immediately.
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.