Herb Crusted Pork chops with Colcannon


6 pork chops

3 tbsp dijon mustard

125g dried breadcrumbs

2 tbsp thyme, finely chopped

2 tbsp flat leaf parsley, finely chopped

1/2 tsp salt

1 tsp black pepper

2 tbsp olive oil


For the colcannon:

1.5 kg floury potatoes, scrubbed clean

60g butter

400g savoy cabbage , outer leaves removed

6 spring onions, finely chopped on the diagonal

200ml milk, warmed

Salt and freshly ground pepper


Serves 6


First make the colcannon. Scrub the potatoes clean and cut into equal sized chunks. Place in salted boiling water and simmer until tender. Drain off all of the water and add the butter. While the potatoes are cooking finely shred the cabbage and sauté it in a pan with 3 tbsp water, keep stirring and cook for ten minutes until just cooked. Drain of any excess water and add to the mashed potato along with the spring onions and warmed milk. Season liberally with salt and pepper.

Preheat the oven to 220C. Coat the pork chops evenly in the mustard. Combine the dried breadcrumbs, herbs, salt and pepper in a shallow dish. Coat each pork chop in the breadcrumb mix. Pour the oil into a wide frying pan over a medium high heat. Fry each pork chop in the oil for two minutes or until golden on each side. Transfer the chops to a baking tray and finish cooking in the oven for a further eight minutes or so until the pork is cooked through. Serve immediately with the colcannon.