Pork chop, colcannon mash, roasted apple and mustard sauce

 

This recipe serves four

Ingredients

Colcannon mash

Mustard sauce

Roasted apple

Method

  1. Put the pork chops into a bowl and add the olive oil, rosemary, pepper and garlic, Marinade for 3-4 hours or overnight if you have time
  2. Place heavy based frying pan on a high heat, season the chops with salt and pepper, add some vegetable oil to the pan, carefully place the chops into the pan and pan fry for 4 minutes (until golden) on one side. Place on roasting tray and finish cooking in pre-heated oven at 190 degrees for 5-6 minutes or until cooked through.  
  3. To make the colcannon, boil the potatoes until cooked, stain off and place back in the pot and on the stove for 2 minutes to ensure all the water has evaporated.  Mash until smooth until you have no lumps. In a separate pan, sauté the chopped kale until soft, add the cream, season with salt and pepper and fold through the mashed potatoes
  4. For the roasted apple, peel, core and quarter the apples, in a pan add the butter and sauté the apples to get a little colour, add the brown sugar and cook for a further 2 minutes, deglaze the pan with a splash of sherry vinegar 
  5. To the mustard sauce add the cream, two types of mustard, season with salt and pepper, bring to the boil and reduce the sauce until it coats the back of a spoon.  

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