An Irish-style coddle — pork chops and bacon gently simmered with root vegetables and cabbage in cider and stock. A comforting one-pot served straight from the dish.
- Knob Butter
- 2 Pork Chops
- 4 Bacon
- 2 Potatoes
- 1 Carrots
- 1/2 Swede
- 1/2 Cabbage
- 1 Bay Leaf
- 100ml Cider
- 100g Chicken Stock
Video
Preparation
- Heat the butter in a casserole until sizzling, then fry the pork for 2–3 minutes on each side until browned, and remove.
- Tip the bacon, carrot, potatoes and swede into the pan and 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 and gently simmer for 20 minutes, until the pork is cooked through and the vegetables tender.
- Serve at the table spooned straight from the dish.
