Whiskey Butter Pork Chops
with Colcannon Potatoes & Pickled Onions
690 cals
20 mins
Description
How about giving fresh spring energy to mashed potatoes? Irish colcannon is the answer, combining the spuds with wilted greens, peas and leeks for a big veggie lift. Once in the Emerald Isles, it’s only fitting to season pork chops with whisky spices.
Contains:
Milk • Mustard
Ingredients
for 2 servings
(Double for 4 portions)
2 Pork chops
450g Baby potatoes
75g Sliced leeks
120g Baby greens (baby spinach or kale)
150g Green peas
43ml Sour cream
8g Ancho Pepper & Whisky spices (salt, paprika, whisky flavour, ancho pepper, dextrose, onion, chili powder, garlic, yeast extract, black pepper, canola oil, cellulose fiber, Cayenne pepper, citric acid, mustard, cumin)
Nutrition
Total fat | 32g |
Saturated Fat | 16g |
Sodium | 890mg |
Total carbs | 56g |
Sugar | 9g |
Protein | 45g |
Fibres | 11g |
Recipe Instructions
- Bring a medium pot of salted water to a boil.
- Medium-dice the potatoes.
- Add to the pot of boiling water and boil, 14 to 16 min., until very tender.
- In the last 2 min., add the peas.
- Place the spinach in a strainer. Drain the potatoes and peas over the spinach and return to the pot.
- Off the heat, add 1 tbsp butter (double for 4 portions) and the sour cream.
- Mash until smooth; season with S&P.
- Meanwhile, in a medium pan, heat a drizzle of oil on medium-high.
- Add the leeks and sauté, 3 to 4 min., until softened.
- Transfer to a bowl and reserve the pan.
- Pat the pork dry; season with the spices and S&P.
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the pork* and cook, 3 to 5 min. on one side, until partially cooked.
- Flip and add 2 tbsp butter (double for 4 portions).
- Cook, basting the pork with the butter, 3 to 5 min., until browned and cooked through.
- Chicken breasts: 6 to 8 min. per side.
- To the pot of mash, add the leeks; stir well.
- Divide the colcannon between your plates.
- Top with the pork (slice beforehand if desired). Bon appétit!