Twice Baked Colcannon Potatoes & Herb crusted Pork chops

Thu, 17 October 2019

Ingredients:

Potatoes:
6 large baking potatoes, scrubbed clean
1 large handful of curly kale or cabbage
2 spring onions, finely chopped
100g grated Gubbeen cheese ( a mature white cheddar or gruyere is also suitable)
Sea salt & black pepper
2 tbsp. milk
2 tbsp. Butter 

PORK
6 pork chops
3 tbsp Dijon mustard
125g dried breadcrumbs
2 tbsp thyme, finely chopped
2 tbsp flat leaf parsley, finely chopped
1/2 tsp salt
1 tsp black pepper

Method:

Preheat the oven to 200C. Wrap potatoes in foil and thread onto a metal skewer. Bake for 50-60 mins. Once cooked remove & cool.

Cut each potato in half and scoop out fluffy centre - keep outer shells as intact as possible.

Mash potatoes with milk and 1 tbsp. butter. Lay potato shells on a baking tray.

Destem & chop kale. Add 1 tbsp. butter to pan with kale & splash of water. Sauté till wilted & bright green.

Add spring onion and cook briefly before folding through mashed potato with half the cheese. Season.

Fill shells with colcannon & top with remaining grated cheese. Return to oven and melt cheese.

Coat pork chops in the mustard. Combine dried breadcrumbs, herbs, salt and pepper in a shallow dish.

Coat pork chops in breadcrumb mix. Fry chops for two mins or until golden on each side.

Transfer chops to a baking tray & finish cooking in oven for a further 8 mins until the pork is cooked through.

Twice Baked Colcannon Potatoes & Herb crusted Pork chops – Lilly Higgins

Ingredients:

Potatoes:
6 large baking potatoes, scrubbed clean
1 large handful of curly kale or cabbage
2 spring onions, finely chopped
100g grated Gubbeen cheese ( a mature white cheddar or gruyere is also suitable)
Sea salt & black pepper
2 tbsp. milk
2 tbsp. Butter 

PORK
6 pork chops
3 tbsp Dijon mustard
125g dried breadcrumbs
2 tbsp thyme, finely chopped
2 tbsp flat leaf parsley, finely chopped
1/2 tsp salt
1 tsp black pepper

Method:

Preheat the oven to 200C. Wrap potatoes in foil and thread onto a metal skewer. Bake for 50-60 mins. Once cooked remove & cool.

Cut each potato in half and scoop out fluffy centre - keep outer shells as intact as possible.

Mash potatoes with milk and 1 tbsp. butter. Lay potato shells on a baking tray.

Destem & chop kale. Add 1 tbsp. butter to pan with kale & splash of water. Sauté till wilted & bright green.

Add spring onion and cook briefly before folding through mashed potato with half the cheese. Season.

Fill shells with colcannon & top with remaining grated cheese. Return to oven and melt cheese.

Coat pork chops in the mustard. Combine dried breadcrumbs, herbs, salt and pepper in a shallow dish.

Coat pork chops in breadcrumb mix. Fry chops for two mins or until golden on each side.

Transfer chops to a baking tray & finish cooking in oven for a further 8 mins until the pork is cooked through.