Description: This hearty Irish stew features tender pork chops gently simmered with smoky bacon, root vegetables, and cabbage in a flavorful cider and stock broth. The term “coddle” refers to the gentle simmering method, resulting in a dish that’s both rustic and deeply satisfying.

Preparation Time: 15 minutes
Cooking Time: 40 minutes
Serves: 2

Ingredients:

• 1 small knob of butter
• 2 pork loin chops
• 4 rashers of smoked bacon, chopped
• 2 potatoes, cut into chunks
• 1 carrot, sliced
• ½ swede (rutabaga), diced
• ½ small cabbage, chopped
• 1 bay leaf
• 100ml Irish cider
• 100ml chicken stock

Instructions:

1. Prep Ingredients: Chop the bacon, potatoes, carrot, swede, and cabbage. Set aside.
2. Brown the Pork: Heat the butter in a large casserole dish over medium heat. Add the pork chops and brown for 3–4 minutes per side. Remove and set aside.
3. Cook the Vegetables and Bacon: In the same dish, add the bacon, potatoes, carrot, and swede. Sauté gently for 5–7 minutes until they begin to color. Stir in the cabbage and cook for an additional 2–3 minutes.
4. Assemble the Stew: Nestle the browned pork chops on top of the vegetables. Add the bay leaf, then pour in the cider and chicken stock.
5. Simmer: Cover the dish with a tight-fitting lid and simmer gently over low heat for 25–30 minutes, or until the pork is cooked through (internal temperature of 145°F/63°C) and the vegetables are tender.
6. Serve: Remove the bay leaf and serve hot, ideally with crusty Irish soda bread to soak up the flavorful broth.