Coddled Pork Chops with Cider A variation on a traditional Dublin Coddle, potatoes, carrots, cabbage and bacon, slow-cooked in cider and topped with pork chops. Serve with soda bread to soak up the flavourful sauce. Preparation Time: 30 minutesCooking Time: 16 minutesBaking Time: 1 hour and 50 minutesServes 4 2 tbsp (25 mL) vegetable oil4 slices thick-cut Ontario Bacon, cut into 1-inch (2.5 cm) pieces4 bone-in Ontario Pork Loin Chops, about 750 gSalt and pepper2 Ontario Onions, sliced2 cups (500 mL) 1/2-inch (1 cm) pieces Ontario Carrots3 cups (750 mL) 3/4-inch (2 cm) pieces Ontario Cabbage1 bay leaf3-1/2 cups (875 mL) peeled and sliced 1/2-inch (1 cm) thick Ontario Yellow Fleshed Potatoes, about 1-1/2 lbs (750 g)3/4 cup (175 mL) Ontario Sweet Apple Cider3 cups (750 mL) no salt addedchicken broth (approx.)Salt and pepper, to taste In large Dutch oven, heat oil on medium-low heat. Add bacon; cook stirring often until crisp, 6 to 8 minutes. Remove bacon; reserve fat in Dutch oven. Turn heat to high, season pork with salt and pepper. Brown chops 2 to 3 minutes on each side, remove to plate and refrigerate. Pour off all but 2 tbsp (25 mL) fat. Reduce heat to medium. In Dutch oven, layer onions, carrots and cabbage, seasoning each layer with salt and pepper. Top with bacon, bay leaf and potato slices. Increase heat to high; add cider. Boil to reduce cider by half, about 3 minutes. Add enough broth to come to bottom of potatoes. Cover; bake in 350°F (180°C) oven for 1 hour. Remove lid; bake for 30 minutes. Arrange pork chops on top and return to oven, uncovered, for 15 to 20 minutes or until juices run clear when pork is pierced and just a hint of pink remains. Remove and discard bay leaf. Nutritional Information:1 ServingPROTEIN: 33 gramsFAT: 14 gramsCARBOHYDRATE: 46 gramsCALORIES: 449FIBRE: 7 gramsSODIUM: 395 mg – Printed with permission from Foodland Ontario
Coddled Pork Chops with Cider
