Coddled pork with cider

Method4 steps

1. 1

   Step 1: Heat the small knob of butter in a casserole until sizzling. Fry both pork loin chops (2) for two to three minutes on each side until browned, then lift onto a plate, keeping the used butter and pork fat in the casserole.

   Brown both sides of the pork chops · 6 minUses 1 small knob butter · 2 pork loin chops

2. 2

   Step 2: Cut the four bacon rashers into pieces. Wash and cut the potatoes (2) into chunks, peel and cut the carrot (1) and half swede into chunks, and wash and cut the half cabbage into smaller pieces. Gently fry all the bacon, carrot, potatoes and swede in the retained casserole fat until slightly coloured. Stir in the cabbage, put both browned chops back on top and add the bay leaf (1), cider (100 ml) and prepared liquid chicken stock (100 g).

   Uses The used casserole fat, then both held browned chops · 4 rashers smoked bacon, cut into pieces in step 2 · 2 potatoes, cut into chunks in step 2 · 1 carrot, cut into large chunks in step 2 · ½ small swede, cut into chunks in step 2 · ½ large cabbage, cut into smaller pieces in step 2 · 1 bay leaf · 100 ml Irish cider

3. 3

   Step 3: Cover and simmer gently for twenty minutes until the pork is cooked through and the vegetables are tender. Check the chops reach at least 63°C / 145°F in their thickest part, continuing to cook as needed.

   Simmer pork and vegetables until tender · 20 minUses The complete assembled casserole

4. 4

   Step 4: Take the casserole off the heat and let the cooked chops rest for three minutes before serving. Remove the bay leaf and spoon the pork, bacon, vegetables and sauce straight from the dish into two portions.

   Rest the cooked pork before serving · 3 minUses The complete cooked casserole