Coddled pork with cider
HB-0643 · Hand-built original · Irish
IrishPorkGluten-freeEgg-free
Main ingredient: chicken
Pairs well with: roasted potatoes, rice pilaf, green beans, caesar salad, garlic bread
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 1 knob butter
- 2 pork chops, on the bone if possible
- 4 rashers bacon, chopped
- 2 potatoes, peeled and thickly sliced
- 1 carrot, thickly sliced
- 1/2 swede, peeled and cut into chunks
- 1/2 small cabbage, cut into wedges
- 1 bay leaf
- 6½ Tbsp dry cider
- 6½ Tbsp chicken stock
- Salt and black pepper, to taste
Method
- Heat the oven to 325°F.
- Melt the butter in a flameproof casserole over medium-high heat. Season the pork chops and brown them for 2–3 minutes per side. Lift out and set aside.
- Add the bacon to the casserole and fry until the fat runs and the edges crisp.
- Layer the potatoes, carrot, and swede over the bacon, season lightly, then set the chops on top with the bay leaf. Tuck the cabbage wedges around the chops.
- Pour in the cider and stock, bring to a simmer, then cover with a tight lid.
- Transfer to the oven and cook for about 1 hour 15 minutes, until the pork is tender and the vegetables are soft.
- Discard the bay leaf, taste the juices for seasoning, and serve straight from the casserole.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).