Pork Chops With Apple Mustard Sauce And Colcannon
Serves: 4
Jewel Boehm
1 January 1970
Based on User reviews:
49
Spice
51
Sweetness
46
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 tbsp
Olive Oil1 cup
Beer1 tbsp
Soy Sauce1 tsp
Honey1 tsp
Dijon Mustard1 clove
Garlic (crushed)1 large
Apple (peeled and sliced)1 cup
Butter1 cup
Milk1
SaltDirections:
1
Heat oil in a skillet over medium-high heat
2
Cook chops until browned, about 3 minutes per side
3
Reduce heat to low; stir in beer, soy sauce, honey, Dijon mustard, and garlic
4
Add apple slices; simmer until tender, about 10 minutes
5
Place potatoes in a large pot and cover with salted water; bring to a boil
6
Reduce heat to medium-low and simmer potatoes until tender, about 20 minutes
7
Drain and return potatoes to the pot
8
Combine butter and milk in a saucepan over medium heat; heat until butter is melted, 3 to 5 minutes
9
Add kale and simmer until softened, 5 to 10 minutes
10
Pour over warm boiled potatoes; mash well
11
Season colcannon with salt and pepper
12
Serve pork chops and apple slices over colcannon