St. Patrick’s Day Maple-Glazed Pork Chops
with Cabbage Colcannon & Roasted Carrots
Cooking time
25 minutes
Servings
4
Calories
580 /serving
Saint Paddy’s Day means spring is on its way, and it’ll soon be as green around here as it is on the Emerald Isle. Dig into Irish traditions by cooking up a hearty side of colcannon: mashed potatoes to the max, it combines the spuds with softened shreds of cabbage and scallions. Bring this family meal back to Canada with pork chops in a glossy maple syrup glaze, along with a side of roasted carrots. Your little leprechauns will lap it all up.
We will send you:
- 4 Pork chops
- 900g Potatoes
- 400g Carrots (orange or multicoloured)
- 150g Shredded green cabbage
- 2 Scallions
- 60ml Vegetable demi-glace
- 15ml Maple syrup
- 60ml Heavy cream
- 17g In the Alps spices (onion, garlic, parsley, kosher salt, black pepper)
Contains: Milk
You will need:
Medium pot
Peeler
Sheet pan
Parchment paper
Oil
Salt & pepper (S&P)
Strainer
4 tbsp Butter
Large pan
Total Fat
24 g
Saturated Fat
13 g
Sodium
500 mg
Total Carb
56 g
Sugars
13 g
Protein
40 g
Fibre
8 g
Preparation
Mise en place
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Peel and medium-dice the potatoes. Halve the carrots lengthwise (quarter if large). Thinly slice the scallions.
Roast the carrots
On a lined sheet pan, toss the carrots with a drizzle of oil and S&P. Roast, flipping halfway, 18 to 22 min., until tender.
Start the colcannon
Meanwhile, add the potatoes to the pot of boiling water and boil, 14 to 16 min., until very tender. Reserving ½ cup cooking water, drain and return to the pot. Off the heat, add 2 tbsp butter and the cream. Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P. Keep warm.
Sauté the cabbage & finish the colcannon
In a large pan, heat a drizzle of oil on medium. Add the cabbage and ⅓ of the spices. Sauté, 2 to 3 min., until tender; season with S&P. Transfer to the pot of mash and add the scallions; stir well. Reserve the pan.
Cook the pork & make the glaze
Pat the pork dry with paper towel; season with the remaining spices and S&P. In the reserved pan, heat a drizzle of oil on medium-high. Add the pork and cook, 3 to 5 min. on one side, until partially cooked. Flip and add the maple syrup, demi-glace and ⅓ cup water. Cook, 3 to 5 min., until the pork* is cooked through and the glaze has reduced.
Plate your dish
Divide the pork (slice beforehand if desired), carrots and colcannon between your plates. Make a hole in the centre of the colcannon and add ½ tbsp butter. Spoon the glaze over the pork. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
