A comforting dish featuring tender pork shoulder chops with a flavorful onion mustard gravy, served alongside creamy Irish-inspired colcannon mash.
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Pat dry the pork chops and season with salt and pepper. If desired, rub with pork seasoning and let marinate for 30 minutes.
Heat oil in a pan over medium-high heat, then sear the chops for 2-3 minutes per side until browned.
Add butter and rosemary leaves, then baste the chops for 1 minute on each side. Remove from the pan and set aside.
In the same pan, add the sliced onions and garlic, cooking until the onions are translucent.
Add the chopped mushrooms and cook for 2 minutes.
Stir in the cornstarch and stock, mixing to create the gravy.
Add pork seasoning spice, mustard, and adjust seasoning if needed. Cover and simmer on low heat for 4 minutes, then stir in the cooking cream.
Return the chops to the pan and cook on medium heat for another 5-7 minutes, depending on the thickness of the chops.
Remove from heat, add sun-dried tomatoes, and keep covered until serving.
Boil diced potatoes in salted water for about 10 minutes or until tender.
Meanwhile, in a separate pan, braise the shredded cabbage, sliced leeks, and garlic with 1/4 cup milk or water until the liquid evaporates.
Drain the potatoes, then mash them in a bowl with a fork or ricer.
Add butter, sour cream, and enough milk to reach your desired creaminess.
Stir in the cabbage mixture until smooth and creamy.
Plate the pork chops with the onion mustard gravy and serve alongside the creamy colcannon mash.
Enjoy this comforting meal on a cozy day!
For extra flavor, marinate the pork chops overnight.
Adjust the amount of mustard in the gravy to suit your taste.
What is the best way to cook pork shoulder chops for maximum tenderness?
To ensure maximum tenderness when cooking pork shoulder chops, it's important to sear them first in a hot pan for 2-3 minutes on each side. This locks in the juices. After searing, baste with butter and rosemary, then simmer in a flavorful gravy for 5-7 minutes. This method helps to keep the meat juicy and flavorful.
Can I make this recipe for Succulent Pork Shoulder Chops dairy-free?
Yes, you can easily adapt this recipe to be dairy-free. Substitute the cooking cream with a plant-based cream or coconut milk, and use dairy-free butter or olive oil instead of regular butter. For the colcannon mash, replace sour cream and milk with dairy-free alternatives like cashew cream and almond milk.
What are some good side dishes to pair with pork shoulder chops?
Pork shoulder chops pair wonderfully with a variety of side dishes. In this recipe, creamy colcannon mash is used, but you can also serve them with roasted vegetables, sautéed greens, or a fresh salad. For a heartier option, consider adding a side of garlic bread or a warm grain salad.
How should I store leftover pork shoulder chops and colcannon mash?
To store leftover pork shoulder chops and colcannon mash, place them in airtight containers and refrigerate. They should be consumed within 3-4 days. For longer storage, you can freeze the pork chops and mash separately. When ready to eat, thaw in the refrigerator overnight and reheat gently on the stove or in the microwave.
What can I substitute for sun-dried tomatoes in this pork chop recipe?
If you don't have sun-dried tomatoes on hand, you can substitute them with roasted red peppers or fresh cherry tomatoes for a different flavor profile. Alternatively, you could use olives for a briny kick or skip them altogether if you prefer a simpler gravy.
