- small knob butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 pork loin chops
One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…
- 4 rashers smoked bacon, cut into pieces
- 2 potato, cut into chunks
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 1 carrot, cut into large chunks
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1⁄2 small swede, cut into chunks
A member of the cabbage family, the swede is often confused with the turnip, though they look…
- 1⁄2 large cabbage, cut into smaller pieces
The cabbage, or brassica, family is huge, and includes everything from the familiar red, white…
- 1 bay leaf
- 100ml Irish cider
Cider is an alcoholic beverage made from the fermented juice of apples. Apple orchards were…
- 100g chicken stock
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.