Irish coddled pork with cider

Irish coddled pork with cider

  • 1
  • 2
  • 3
  • 4
  • 5
(47 ratings)

Prep: 5 mins

Easy

Serves 2
Host your own St Patrick’s day party with this cider infused Irish stew, perfect with a side of colcannon and a pint of Guinness

Nutrition and extra info

  • Easily doubled

Nutrition: per serving

  • kcal717
  • fat44g
  • saturates17g
  • carbs37g
  • sugars20g
  • fibre12g
  • protein44g
  • salt2.59g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • small knob butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 pork loin chops
    Pork

    Pork

    paw-k

    One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

  • 4 rashers smoked bacon, cut into pieces
  • 2 potatoes, cut into chunks
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1 carrot, cut into large chunks
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1⁄2 small swede, cut into chunks
    Two slices of swede

    Swede

    sw-ee-d

    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
    Cabbage

    Cabbage

    ka-badge

    The cabbage, or brassica, family is huge, and includes everything from the familiar red, white…

  • 1 bay leaf
  • 100ml Irish cider
    Cider

    Cider

    si-der

    Cider is an alcoholic beverage made from the fermented juice of apples. Apple orchards were…

  • 100g chicken stock

Method

  1. 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.

  2. 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.

  3. Serve at the table spooned straight from the dish.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
vonnie
19th Mar, 2011
5.05
Made this last night for my husband and I, using chicken breasts instead of pork as they were what I had in the fridge. Really, really tasty. The sauce is wonderful. Husband specifically asked me to make it again. V easy too, and quick. I added the cabbage at the time instructed in the recipe, but left it in quite large chunks so it wasn't overdone - it was lovely. Will make with the pork chops next time, to see how they compare.
bovrilfaerie
17th Mar, 2011
5.05
Really easy to make and absolutely delicious :) Made it without the potatoes and used parsnips instead of swede and it turned out really well.
dave6376
29th Jan, 2011
4.05
Easy and delicious. I replaced the cabbage with about 200g brussel sprouts simply because I prefer them. It worked fine.
splodgemeister
30th Nov, 2010
5.05
Mmmm this was gorgeous and really simple. The pork was melt in the mouth and the vegetables were cooked to perfection. Although as with other people I put my cabbage in when there was 10mins of cooking time left, otherwise I can imagine it would be quite soggy. Other than that I wouldn't change a thing. In fact I'm already looking forward to making it again. Yum!!
dancingbunny
23rd Sep, 2010
4.05
This was a really nice way to have pork chops. All the vegetables were lovely and juicy, and I was eating the sauce with a spoon out of the pan it was so tasty! Would make again.
jburton's picture
jburton
14th Jun, 2010
Wow, sounds amazing. I cant wait to cook this.
rayneme1
20th Apr, 2010
1.05
Very easy to cook, but won't be making it again. Nobody really raved about it or cleared there plates.
julia1966
1st Apr, 2010
5.05
great flavours but next time i would use double stock and cider as the sauce is so good everyone wanted more
liezeldutoit
20th Jun, 2009
4.05
Lovely! My hubby enjoyed this and I really fancy the sauce. The cider makes it sweet and sticky. Will definitely make this again
k_quay
7th Jun, 2009
5.05
This turned out beautifully! The sauce had a lovely flavour. Just a friendly tip, do take the time to properly brown the pork loins at the start. It will improve the presentation of the dish.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.