Coddled pork with cider
This one-pot pork dish features tender chops simmered with root vegetables and cabbage in a cider and chicken stock broth. It's a straightforward way to get a full meal on the table, with the pork browning first to build flavor before everything gently cooks together. The vegetables become soft and the pork stays moist from the long, covered simmer.
RBy Recipes.zoneMain course
Method
3 steps · 32 min total
- 01
Brown the Pork
Melt a knob of butter in a casserole dish over medium-high heat until it's sizzling. Add the pork chops and sear them for 2 to 3 minutes on each side, until they're nicely browned. Take the chops out of the pan and set them aside for now. - 02
Simmer with Vegetables
Add the bacon, carrots, potatoes, and swede to the same pan. Fry them gently, stirring occasionally, until they start to take on a little color. Stir in the cabbage, then nestle the browned pork chops back into the pan. Tuck in the bay leaf, then pour over the 100ml cider and 100g chicken stock. Cover the pan and let everything simmer gently for about 20 minutes, or until the pork is cooked through and the vegetables are fork-tender.
