Pork chops with apple mustard sauce and colcannon

    Pork chops with apple mustard sauce and colcannon

    59saves
    25min


    8 people made this

    About this recipe: Pork chops are quick and easy for any night of the week. The sauce is made with beer, mustard, honey, garlic and soy sauce - so you'll probably have all of the ingredients you need in your cupboard already. This is delicious served with colcannon, which allows you to add plenty of dark green veg to your diet!

    Ita County Antrim, Northern Ireland, UK

    Ingredients
    Serves: 4 

    • For the pork chops and sauce
    • 1 tablespoon olive oil
    • 4 boneless pork chops
    • 4 tablespoons beer
    • 1 teaspoon dijon mustard
    • 1 clove garlic, crushed
    • 1 teaspoon honey
    • 1 tablespoon soy sauce
    • 1 large apple, peeled and sliced
    • salt and pepper
    • For the colcannon
    • 80g butter
    • 80ml milk
    • 100g curly kale
    • 4 potatoes: peeled, boiled and kept warm
    • salt and pepper

    Method
    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. In a frying pan, heat oil over medium-high heat. Brown the chops on all sides, then reduce the heat to low.
    2. Add beer, mustard, garlic, honey and soy sauce to pan; stir well. Add apple slices and simmer for another 10 minutes, or until pork is cooked through.
    3. For the colcannon: In a saucepan, over medium heat, melt butter and milk. Add chopped kale and cook gently for 5-10 minutes until cabbage has softened. Pour over warm boiled potatoes and mash well. Season with salt and pepper.

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    Reviews (3)

    redwitchuk
    0

    Loved this recipe. I just swapped the beer for dry cider. Delicious! - 14 Mar 2015

    0

    Delicious. I also halved the amounts & used dry cider instead of beer, I didn't thicken the gravy but was just a bit economical with my half amount of cider. - 13 Sep 2014

    0

    I pretty much kept to the basic recipe, except used all the quantities for two. Then thickened the liquid with semolina, which is my new favourite ingredient. You can sprinkle on at the end of cooking to thicken the sauce - it's instant and not lumpy. This was just a bit different for pork chops. Think cider would work as well and be more conventional. - 11 Jul 2014

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