This is a bit of an elaborate meal, so you can certainly pair the chops with just a bit of kraut or some roasted celeriac. But all of the components together – spicy chops, sweet and tangy sauerkraut and buttery celeriac – make for a hearty, perfect February feast. Put the celeriac in a small pot and cover with water. Season with salt and put on to boil until tender. In a small skillet heat the olive oil over medium heat. Add the shallot and saute for a couple of minutes. Add the apples and the ruby sauerkraut and stir to combine. Turn the heat down and let the kraut simmer while you make the chops. Cover each chop with coffee rub and season with salt. Heat a grill pan or a cast iron pan over high heat with the canola oil. Add the chops to the pan and grill them until they are still a bit pink in the center, about five minutes to a side, then take them out of the pan and tent them in foil. Let them rest for ten minutes; this will finish the cooking. When the celeriac is done, drain and mash with the butter. Season with salt and pepper. Serve the chops with the celeriac mash and the apple sauerkraut.