Ingredients
Pork chops
- Streaky bacon
- 4/5 rooster potatoes
- 1 head Savoy cabbage
- Spring onion
- Parsley
- Butter 50g butter
- 100g cream
Method
Colcannon
1. Peel and boil potatoes for about 15-20 minutes
2.Dice up streaky bacon small, add to a frying pan and cook until golden.
3.Blanch cabbage in salted boiling water, for 3-4 minutes until soft.
Take out cabbage, drain and add to the pan with golden bacon.
4. Once potatoes are cooked, strain and let steam for a few minutes, to make sure they are dry as possible.
5. Heat cream and butter in a saucepan, when its boils, add the potato and mash, season with a little salt and pepper.
6. Add bacon pieces, cabbage, sliced spring onion and mix altogether.
Pork chops
1.Season the pork chops on both sides.
2.Heat the oil in a non-stick pan over a medium-high heat.
3.Hold the chops on their sides with a pair of tongs to brown the fat.
4.Cook each one on either side for 3/4 mins or until cooked.
5. Let rest for 3/4 minutes.
Serve on top of colcannon.
