Coddled Pork with Cider
A hearty one-pot dish of tender pork chops slowly simmered with bacon, root vegetables, and a splash of cider. Perfect for a comforting weeknight dinner served straight from the casserole dish.
Ingredients
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Pork Chops⚖ 300 g 2¾ pcs
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Butter⚖ 50 g 3½ pcs
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Bacon⚖ 60 g 🥓 4 pcs
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Potatoes⚖ 300 g 🥔 2 pcs
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Cabbage⚖ 300 g ⅓ pcs
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Swede⚖ 150 g 1 pcs
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Bay Leaf⚖ 15 g 💧 30 ml 🥄 2 tbsp
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Carrots⚖ 80 g 🥕 1 pcs
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Chicken Stock⚖ 100 g 💧 99 ml 🥄 6⅔ tbsp
Also in this recipe
- Cider 100 ml
Total nutrition
1511 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Heat a knob of butter in a casserole dish over medium-high heat until sizzling. Add the pork chops and fry for 2–3 minutes on each side until nicely browned, then remove from the dish and set aside.
- Add the bacon, carrot, potatoes, and swede to the dish and gently fry until lightly coloured. Stir in the cabbage, then nestle the pork chops back on top. Add the bay leaf, pour over 100 ml of cider and 100 ml of chicken stock, and cover with a lid. Leave everything to gently simmer for 20 minutes, until the pork is cooked through and the vegetables are tender.
- Bring the casserole dish to the table and serve directly from it, spooning the pork, vegetables, and juices into bowls.
Source:
TheMealDB
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