Sage Pork Chops With Kale Colcannon
"A hearty British/Scottish/Irish dish ready in 60 minutes."
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 1⁄2 cup all-purpose flour
- 3 eggs
- 2 tablespoons Worcestershire sauce
- 4 -6 fresh sage leaves
- 1 1⁄2 cups dry breadcrumbs (seasoned or plain)
- 1⁄2 cup grated parmesan cheese
- 4 pork chops
- salt and pepper
- 2 -4 tablespoons vegetable oil
-
Kale Colcannon
- 4 cups kale, to taste
- 2 tablespoons butter
- 2 slices bacon, chopped
- 6 -8 green onions, thinly sliced
- 4 large russet potatoes, peeled and cubed
- 1⁄2 cup butter, cut into cubes
directions
- Put the flour on a flat plate. Whisk together the eggs and Worcestershire sauce in a bowl and, in a separate bowl, combine the sage, breadcrumbs and Parmesan.
- Season chops lightly with salt and pepper. Press a pork chop into the flour, coating the meat evenly, then dip it in the egg mixture, then press firmly to coat in the crumb mix. Repeat this process with all 4 pork chops. Transfer them to a plate and refrigerate until needed.
- To make the colcannon, cook the kale in a large saucepan of boiling water for 5 minutes. Drain well, chop finely and set aside.
- Put the 2 tablespoons of butter in a frying pan over medium heat. Add the bacon and cook for 5 minutes, stirring occasionally until the bacon turns golden. Add the green onions and cook for another 2 minutes. Stir in the well drained kale and remove the pan from the heat.
- Put the potatoes in a large saucepan and cover with cold water. Bring to the boil and cook for 20 minutes, until soft when pierced with a skewer but not breaking apart. Drain the potatoes well and return then to the pan. Add the cubed butter and mash. Stir the kale mixture into the potatoes, adjust seasonings with salt and pepper, cover and keep warm while cooking the pork.
- Heat the vegetable oil in a large frying pan over medium heat. When hot, add the pork chops and cook for 6-7 minutes, so they gently sizzle in the oil and a golden crust forms. Turn over the pork chops and cook for 5 minutes on the other side. Serve with a generous portion of the kale colcannon.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
