Sage pork chops with kale colcannon
Ross Dobson – Kitchen Seasons, page 111.
INGREDIENTS
60g plain flour
3 eggs
2 tablespoons Worcestershire sauce
4-6 fresh sage leaves
100g fresh breadcrumbs
100g Parmesan cheese, finely grated
4 pork chops
60ml vegetable oil
Kale colcannon
500g curly kale
2 tablespoons butter
2 rashers of bacon, thinly sliced
6-8 spring onions, thinly sliced
4 large potatoes
125g butter, cut into cubes
METHOD
Put the plain flour on a flat plate. Mix the eggs and Worcestershire sauce in a bowl and, in a separate bowl, combine the sage, breadcrumbs and Parmesan. 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 spring onions and cook for a further 2 minutes. Stir in the 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 butter and mash well. Beat with a wooden spoon until smooth. Stir the kale mixture into the potatoes, 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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