Irish Coddled Pork With Cider
Nested in a comforting mix of cider-infused broth, tender pork loin chops lie atop a vibrant medley of vegetables and smoky bacon. This hearty one-pot wonder marries the earthiness of root veggies with the richness of bacon, creating a dish perfect for autumn evenings. Serve straight from the pot for a homey, satisfying meal that delights all around the table.
— Constant Cookbook
Ingredients
- small knob butter
- 2 pork loin chops
- 4 rashers smoked bacon , cut into pieces
- 2 potatoes , cut into chunks
- 1 carrot , cut into large chunks
- 1⁄2 small swede , cut into chunks
- 1⁄2 large cabbage , cut into smaller pieces
- 1 bay leaf
- 100ml Irish cider
- 100g chicken stock
Instructions
- Heat the butter in a casserole dish until sizzling, then fry the pork for 2-3 mins on each side until browned. Remove from the pan.
- Tip the bacon, carrot, potatoes and swede into the pan, then gently fry until slightly coloured. Stir in the cabbage, sit the chops back on top, add the bay leaf, then pour over the cider and stock. Cover the pan, then leave everything to gently simmer for 20 mins until the pork is cooked through and the vegetables are tender.
- Serve at the table spooned straight from the dish.
Prep Time
PT5M
Yield
Serves 2
Nutrition
- Calories: 717 calories
- Fat Content: 44 grams fat
- Saturated Fat Content: 17 grams saturated fat
- Carbohydrate Content: 37 grams carbohydrates
- Sugar Content: 20 grams sugar
- Fiber Content: 12 grams fiber
- Protein Content: 44 grams protein
- Sodium Content: 2.59 milligram of sodium
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