2 small shallots, finely chopped

2 cloves of garlic, crushed

200g soda breadcrumbs

2 tbsp Dijon mustard, finely chopped

1 tsp fresh thyme leaves?

70g plain flour

2 eggs, whisked

4 pork chops with bone, French-trimmed

50g butter

salt and freshly ground black pepper

For the colcannon

1kg potatoes, unpeeled and washed

100ml milk

4 scallions (spring onions) or 100g cabbage, finely chopped

50g of butter

¼ teaspoon of freshly grated nutmeg

For the Irish honey and whiskey dip

150g honey?

100ml cider vinegar?

100g brown sugar ?

2 tbsps Dijon mustard?

100ml whiskey?


1. Begin preparing the colcannon: Place the whole potatoes in a large saucepan, with the largest ones at the bottom, and fill the pan halfway with water. Cover the pan with a lid and place over high heat. When the water begins to boil, drain off about half so that there is just enough left in the pan for the potatoes to steam. Leave to steam, covered, for 30–40 minutes, depending on the size of the potatoes, until soft.

2. Pre-heat the oven to 200oC.

3. To make the breading, add the garlic, shallots, bread crumbs, mustard, and thyme leaves to a food processor. Season with salt and pepper and process for 30 seconds. Transfer the mustard bread crumb mixture to a bowl. Place the flour and beaten eggs in two separate bowls (or on plates). Dip each pork chop in the flour, followed by the beaten egg, then turn in the mustard bread crumb mixture to coat. Heat an ovenproof frying pan over high heat and add the butter. Once the butter has melted, place the breaded chops in the pan and brown on each side, then transfer the pan to the oven and cook for 20 minutes.

4. While the potatoes finish cooking, pour the milk for the colcannon into a saucepan and place over medium heat. Stir in the spring onions or cabbage, butter, and nutmeg, season with salt and pepper, and simmer for 4 minutes. Once the potatoes are cooked, hold them in a kitchen towel while you peel them and place in a warmed bowl. Mash the potatoes while you gradually add the warm milk and spring onion or cabbage mixture.

5. To make the dip, whisk the honey, vinegar, and sugar together in a bowl until smooth. Transfer to a saucepan and place over medium-high heat, stirring constantly to prevent burning, until the mixture begins to boil and thicken. Whisk in the mustard and whiskey and cook for another minute, continuing to stir constantly. Remove the pan from the heat.

6. Spoon the colcannon around a large warmed platter, place the breaded pork chops in the center, then pour the honey and whiskey dip over the chops.