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Neven Maguire's St. Patrick's Day Feast: Pork Chops with Cider Sauce and Sautéed Cabbage

Neven Maguire's St. Patrick's Day Feast: Pork Chops with Cider Sauce and Sautéed Cabbage

Happy St. Patrick’s Day month! I am sharing a traditional St. Patrick’s Day meal today, and it’s good. Invite your friends over, serve this dish, pour a couple pints of Guinness, and it will nearly be like you’re in Ireland.

This recipe is somewhat of a switch from my January 'A Healthy New Year' series, but that’s okay. This is a feast for a holiday, and a healthy lifestyle is all about variation and moderation.

Now, when Americans think about St. Patrick’s Day foods corn beef and cabbage or a reuben sandwich come to mind, and while these options are offered and available in Ireland I wanted to know what Irishmen consider St. Patrick’s Day food. So, I spoke with my Irish friends, I spoke with two butchers, and I had Mathew poll his coworkers, they unanimously agreed that their traditional St. Patrick’s Day meal is Bacon & Cabbage.

Yep, bacon! And bacon is not a typo. But Irish bacon is not American bacon. As you can see from the blog’s title I found a pork chop to be the most comparable to an Irish bacon chop.

 
 

I decided to share a recipe developed by an Irish chef versus myself. I’m going for a truly traditional meal, so recreating and sharing a popular Irish chef’s recipe seemed fitting. Neven Maguire is the featured chef! And Neven jazzes up his bacon (pork chop) and cabbage with a lovely hard cider sauce. I enjoyed the sauce, and it’s needed to tie the dish together.

Lastly, I wanted to make sure this recipe truly translated to an American kitchen. So none other than my dad tested the recipe all the way in Minnesota for me. It was actually really enlightening to see where he had questions. His feedback helped me modify the recipe below, and I’ll be sure to keep the novice chef in mind next time I develop a recipe.

Thank you for reading! I would love to hear from you if you try or plan to try this recipe. Will you make it for the upcoming holiday? 

I will see you next week with a killer Chocolate Guinness Cake recipe. Hint, it serves perfectly as a St. Patrick’s Day dessert after a meal of pork chops and cabbage!  

 

 

Neven Maguire's Pork Chops with Cider Sauce and Sautéed Cabbage

Serves 4

This recipe has been modified for an American kitchen from Neven Maguire's Complete Family Cookbook

 
 

Pork Chops

  • 4 (6oz each, about 1.5 inches thick) boneless Pork Chops
  • 1 teaspoon of Sugar
  • 1 Tablespoon of Dijon Mustard
  • 3 fluid oz Hard Irish Cider, divided:
    • sauce part 1: 2 Tablespoons (1 fl oz)
    • sauce part 2, 4 Tablespoons (2 fl oz)
      • Bulmers, Angry Orchard, or Strongbow would be cider options available in USA
  • 1 Tablespoon Butter
  • 1 Tablespoon Flour
  • Salt and Pepper
  • 1 Tablespoon fresh Thyme

Make part 1 of the sauce, in a bowl combine the sugar, Dijon, and 2 Tablespoons of cider. Pour over pork chops and marinate for 20 minutes or up to 2 days.

When ready to cook chops, preheat oven to 400F/200C. Place marinated chops on a cooking sheet lined with parchment paper. Bake for 10 minutes.

While chops are cooking, make part 2 of the sauce. In a small sauce pan, melt the butter. Then stir in the flour and cook for 1 minute. Gradually whisk the remaining 4 Tablespoons of cider and cook, stir continuously until the sauce is thickened and smooth. Season with salt, pepper and the thyme.

After the chops have cooked for 10 minutes, remove the chops from the oven. Pour part 2 of the sauce over the chops and cook for another 10-15 minutes, until cooked through and tender.  

Cabbage

  • 1 Tablespoon Butter
  • ¼ cup Water
  • 1 head Green Cabbage (about 3-4 pounds), shredded
  • Salt and Pepper 

When the chops go back into the oven for the final 10-15 minutes prepare the cabbage. Place the butter and water in a large heavy based pan with a lid, I used a Le Creuset Dutch Oven, over low to medium heat to melt the butter. Once the butter is melted, add the shredded cabbage all at once with a pinch of salt. Cover and give the pan a good shake. Bring everything to a boil. Once boiling turn down to medium low heat. Stir the cabbage occasionally and cook until all water and butter are absorbed and cabbage begins to sauté and is tender.

Potatoes

Serve with potatoes of your choice

 
 

The potatoes photographed were made as follows:

  • 4 large Potatoes
  • Extra Virgin Olive Oil
  • Salt and Pepper
  • 2 Tablespoons Butter, melted
  • Fresh Thyme and Dill, chopped, to garnish 

Preheat oven to 400F/200C.

Thinly slice each potato, stopping 3/4 of the way through so potato remains intact. Place prepared potatoes on a baking sheet lined with parchment paper. Heavily coat all potatoes in extra virgin olive oil, making sure the oil gets into the sliced segments. Liberally salt and pepper. 

Cook for 45 minutes to 1 hour, until potatoes are cooked and fork tender. Remove from oven, brush with melted butter and garnish with herbs. 

To serve, place the cooked cabbage on a plate. Top with pork chop and spoon over any excess cider sauce. Serve potatoes on the side. And a pint of Guinness if you're feeling festive.

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