Tuesday, 12 December 2006

Mustard Pork Chops and Colcannon

I'm not too proud of my picture here. I'm afraid my camera's about to die on me soon. There's something about rushing to serve dinner while its still warm that intrudes in the frantic trying to capture a stick-it-in-the-plate image. Somehow it doesn't jell.

That night we were hankering for something not adobo, or with tomato sauce or with noodles. Something not Asian or Oriental. What to do? A rummage thru my magazine clippings yielded this simple recipe from the 2005 calendar of Delicious magazine.

Colcannon sounds rustic at the same time complicated. When everything's revealed - tada! It's simply mashed potatoes with veggies in it! Quite a good departure from your average mash. The veggies gives it more texture, colour and health-cred. While the pork chops were simply seasoned with salt and mustard then grilled until fully cooked. Lovely!

Mustard Pork Chops and Colcannon


700 g  floury potatoes (Maris Piper or King Edward)
1/4 cup butter
1/4 cup milk
1 small onion - chopped
2 springs fresh thyme - leaves picked
1/2 small savoy cabbage - shredded
  1. Peel and chop potatoes to even chunks. Boil in a large pan of water (or you can steam it) until tender - about 20 minutes.
  2. Drain and return to the pan and return to the heat for 1 minute, shaking occassionally to dry off excess moisture. If you're steaming you don't have to do this.
  3. Mash potatoes with half the butter and all of the milk. Season and stir until smooth and creamy.
  4. Meanwhile, melt the remaining butter in a saucepan and fry the onion and thyme until onion is translucent (about 5-6 minutes).
  5. Add the cabbage and about 1-2 Tbsp of water. Cover and cook in medium heat for about 8-10 minutes or until soft.
  6. Mix in cooked cabbage with the mashed potatoes. Stir until well combined.
  7. Keep warm until ready to serve.

Mustard Pork Chop

4 x 225 g  pork loin chops
2 Tbsp wholegrain mustard
salt to taste
  1. Season pork chops on both sides with salt.
  2. Divide the mustard between the chops and spread evenly.
  3. Grill for 4-5 minutes each side until golden and cooked through.
  4. Serve pork chops with the colcannon.

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