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Pork dish from Irish cuisine
Ásgeir Hólm
Detected automatically from the ingredient list — not a complete allergen declaration. Always check the labels on what you cook with.
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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.
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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.
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Serve at the table spooned straight from the dish.
Per serving
410
kcal
Calories
24.1
g
Protein
20.9
g
Fat
32.4
g
Carbs
6.9
g
Fiber
Round out the meal.
