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1
For the celery: Butter a shallow ovenproof pan with 1 tablespoon of the butter, place the celery in the pan, and season it with salt and pepper.
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2
Add the chicken stock to the pan to cover the celery by 3/4.
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3
Bring the liquid to a boil over high heat, cover the pan, and transfer it to a preheated 400 degree oven.
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4
Bake the celery for 35 to 40 minutes, or until it is tender.
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5
Drain the cooking liquid, reserving the celery, into a large casserole and reduce it over high heat to about 2 tablespoons.
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6
Add the remaining butter, a little bit at a time, until it is emulsified and keep the celery sauce warm.
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7
Keep the reserved celery hot.
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8
For the mustard sauce: In a medium skillet melt the butter, add the shallot and the thyme, and cook the shallot over moderately high heat until it is just caramelized (a light blond).
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9
Deglaze the pan with the wine and reduce the liquid over high heat until it is almost evaporated.
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10
Add the veal stock and reduce it for 2 to 3 minutes.
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11
Add the cream and reduce the liquid for 2 to 3 minutes, or until it starts to thicken.
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12
Add the mustard to taste, season the sauce with salt and pepper, and strain it through a fine sieve.
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13
Reserve the sauce.
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14
For the pork: Cut the pork into 4 pieces and season each piece on both sides with salt and pepper.
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15
Using a small spatula spread the Dijon mustard over each piece of pork.
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16
In a bowl combine the mustard seed and the bread crumbs, roll each piece of pork in the crumbs, and reserve the pork.
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17
To a preheated skillet melt enough peanut oil and butter to just cover the pan, heat the oil and butter over moderately high heat until it is hot, and add the pork.
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18
Cook the pork on 1 side until it is colored.
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19
Transfer the skillet to a preheated 400 degree oven and bake the pork, turning it to the uncooked side, for about 4 to 5 minutes, until the inside is just pink.
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20
Arrange the Spring Potato Puree on a platter, put the celery beside it, and glaze it with the warm celery sauce.
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21
Put a small ladle of the mustard sauce on the platter and arrange the pork, each piece cut into 3 slices, over the sauce.
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22
Garnish the dish with the herbs and serve the remaining sauce in a sauceboat.
