2 Meadowbrook Farm Pork Chops
4 Galtee Smoked Rashers / Sausages
2 Griffin’s Potatoes
100ml Bulmers Irish Cider
Chicken Stock Cube
1 Bay Leaf
1. Heat the butter in a large flameproof cast iron casserole dish, then fry the pork chops for 2-3 mins on each side until browned. Remove from the pan.
2. Cut all vegetables into small chunks. Tip the bacon, carrot, potatoes and swede into the pan, then gently fry until slightly coloured. Stir in the cabbage, sit the chops back on top, add the bay leaf, then pour over the cider and stock. Cover the pan, then leave everything to gently simmer for 20 mins until the pork is cooked through and the vegetables are tender.
3. Serve at the table spooned straight from the dish.