Coddled pork with cider
This Irish braise transforms humble pork chops into something mellow and complex through the gentle acidity of cider. The technique here matters: low heat coaxing flavors together over time, rather than rushing. Swede adds an earthy sweetness that balances the pork's richness, while bacon contributes umami depth. It's the kind of dish that rewards patience and teaches you how vegetables and meat can become genuinely greater together.
Instructions
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.
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.
Serve at the table spooned straight from the dish.
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