Pork chops in a delicious white wine, carrot, fresh tomato, and celeriac sauce - an elegant dish - Salt & Lavender

Pork Chops with White Wine, Carrots and Celeriac (Czech Pork Chops Bzenec Style)

A delicious pork chop recipe with carrots, celeriac, tomatoes, lemon, and white wine.

Course Main Course
Cuisine Czech
Keyword Czech pork chops, white wine pork chops
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2
Author Natasha Bull


  • 2 pork chops (fairly thin ones work best)
  • 2 tablespoons olive oil divided
  • 1 large carrot peeled and cut into sticks
  • 1 small celeriac (celery root) peeled and cut into sticks
  • 3 tomatoes quartered
  • Juice of 1/2 lemon
  • 3/4 cup white wine
  • Salt & pepper


  1. Peel carrot and celeriac (I use a knife for the celeriac) and cut into sticks. Cut tomatoes into quarters.
  2. 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.
  3. Add the remaining 1 tbsp of oil, and the carrot and celeriac sticks into the pan and fry for about five minutes, stirring frequently.
  4. Adjust heat to medium and add tomatoes, lemon juice, and white wine to skillet and then cover with lid for about five minutes.
  5. 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.

Recipe Notes