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Mustard-Soy Braised Pork Chops With Celery

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“This recipe has some esoteric ingredients, which I happened to have in my fridge. I collect condiments. It's sad, really. The salted black beans (soybeans) are optional. If you can't find the chili-garlic paste, mince two or three cloves of garlic together with about a teaspoon or so of crushed red pepper flakes. One might also use cabbage instead of celery.”
1hr 5mins

Ingredients Nutrition

  • 1 lb boneless sirloin pork chop, about 3/4 - 1 inch thick
  • 7 -8 celery ribs, chopped into 2 inch bias cuts
  • 3 tablespoons soy sauce
  • 1 tablespoon mustard (i use whole grain Dijon)
  • 12-1 tablespoon chili paste with garlic (available in Chinese markets and some grocery stores)
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon rice vinegar
  • vegetable stock


  1. Season the pork chops with very little salt and considerably more black pepper, and sear in a medium saute pan over medium high heat for 2 minutes per side.
  2. In a bowl or measuring cup, whisk the soy sauce, mustard, chili-garlic paste, oyster sauce, sesame oil, and salted black beans into the vegetable stock.
  3. Pour the seasoned stock into the pan with the seared pork chops, bring to a low boil and lower the temperature to as low as the stove will allow.
  4. Add the celery and simmer for 1 hour.
  5. Serve in a bowl with plain white or brown rice.

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