Soda-Breaded Pork Chops with Colcannon Recipe
Serve soda bread crumb-coated pork chops with Irish colcannon and a sweet whiskey sauce for St. Patrick's Day.
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Cooking tools:
- Pot
- Colander
- Potato masher
- Saucepan
- Skillet
- Tongs
- Spatula
- Whisk
- Mixing bowl
- Dish
- Chef's knife
- Cutting board
- Microplane
- Measuring cup
- Measuring spoon
- Wooden spoon
- Paper towel
Ingredients
- 2¼ pounds potatoes, unpeeled and washed
- 1/2 cup milk
- 4 spring onions or 3½ ounces cabbage, finely chopped
- 3 tablespoons butter
- 1/4 teaspoon freshly grated nutmeg
- 2 cloves garlic, crushed
- 2 small shallots, finely chopped
- 1¾ cups fresh soda bread crumbs
- 2 tablespoons Dijon mustard
- 1 teaspoon thyme leaves
- Sea salt
- freshly ground black pepper
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 4 French-trimmed pork chops on the bone
- 1/2 cup Irish (or locally sourced) honey
- 1/2 cup cider vinegar
- 1/2 cup brown sugar
- 1/2 cup Irish whiskey
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