Coddled pork with cider Recipe (Ready in 50 Min)

This Irish pork builds pork chops, bacon and potatoes into a hearty meal you can have ready in about 50 minutes. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 5 steps.

You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 5 steps, it's manageable with a little attention.

How to make it

Heat the butter in a casserole dish until sizzling, then fry the pork for 2-3 mins on each side until browned. Remove from the pan.
Tip the bacon, carrot, potatoes and swede into the pan, then gently fry until slightly coloured.
Stir in the cabbage, sit the chops back on top, add the bay leaf, then pour over the cider and stock.
Cover the pan, then leave everything to gently simmer for 20 mins until the pork is cooked through and the vegetables are tender.
Serve at the table spooned straight from the dish.

You'll use: Frying pan / skillet · Pan · Large pot · Saucepan

Tips & common questions

How long does Coddled pork with cider take to make?

About 50 minutes from start to finish — an estimate based on the 5 steps and 10 ingredients. Times vary with your kitchen and how much prep you do ahead.

What can I use instead of butter?

Try olive oil (¾ the amount). See the substitutions section above for more swaps.

Can I scale this recipe up or down?

Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.

How should I store leftovers?

Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.