Thursday, March 15, 2012

Guinness Glazed Pork Chops with Irish Colcannon

So many food bloggers have already jumped on the bandwagon with St. Patrick's Day recipes-- and I have to say that I've been busy pinning them on Pinterest.  One of my most trusted source of tried-and-true recipes is from Cathy of Wives With Knives.  Cathy shared her recipe for Colcannon, which is  different version of what I've made in the past.  If you've never had Colcannon, it's simply mashed potatoes with either cooked cabbage or green kale mixed in.  My version has always used kale, but Cathy's recipe uses cabbage, green onion and bacon.

It's a very simple recipe to make, and I didn't need to follow her recipe with measurements. I just sliced bacon and cooked it until golden, added green onion, then thinly sliced green cabbage-- while I made my version of mashed potatoes.

Then, I simply added the cooked cabbage mixture to the potatoes and...

delicious Colcannon.  You can view Cathy's recipe on her blog here.

I wasn't exactly sure what I would make to go with the Colcannon.  Yesterday morning, as I turned on my computer at work, my Google Browser displayed the Epicurious Recipe of the Day (which also inspired me to make the Peach Glazed Brisket).  Today's recipe was for Guinness Glazed Lamb Chops.  I'm not a fan of dark beer, but since Guinness is made in Dublin, and St. Patrick's Day is just around the corner-- it seemed a perfect choice for me to experiment with.   I was intrigued about using Guinness to make a glaze.  I had whole coriander and black pepper at home, so I thought I'd give it a go. 

As soon as I arrived home, from work, I popped a can of Guinness, crushed some coriander and pepper and added that to 1/2 cup of brown sugar.

Per the recipe, I let this simmer for about 20 minutes, which gave me time to prepare the Colcannon.

I like to mark a wooden spoon, with a rubberband, so show where the liquid started. As you can see, the beer did reduce to about half, in 20 minutes.

The liquid did reduce to almost a syrup, and was strained.

I felt that the glaze wasn't quite thick enough, to my liking, so I return it to a boil-- for about five minutes.

There we are!  A thick syrup, which I divided into two separate bowls.

No, these aren't lamb chops.  My husband doesn't love lamb as much as I do.  So, I settled for bone-in pork chops, seasoned with salt & pepper.  The syrup really thickened as it cooled, so be forewarned to keep it slightly warm-- if you can.  I broiled these about 6" below the broiler for about 5 minutes each- to about 140F, which is perfect for us.

Ah, yes, an Irish-Themed Dinner, if I do say so myself. Unfortunately, I didn't have time to "food-style" with Green or decorations. After all, this is  a work  night for me!  I did, however, drizzle the extra glaze over the chops. 

TASTING NOTES:  The flavor of the glaze was surprisingly good.  The brown sugar gave a slight sweetness to the glaze-- but not over-the--top, and the Guinness imparted a bit of a molasses flavor.  Craig and I really liked the glaze-- a lot.  I would definitely make this again, and I'd love to try this on some rib lamb chops.  

I still have one more recipe I hope to make for St. Patrick's Day. Only, this one does have lamb in it and I am sure my husband will love it.  You'll just have to wait and see.

A printable recipe card is at the end of this post, or you can view it on Key Ingredient here.



                       
       


Pin It

8 comments:

Priyanka said...

Great recipe. Feels like St. Patrick's Day already

Salsa Verde said...

Fantastic recipe and so yummy!!
Cheers,
Lia.

Anazar said...

Someone is preparing... ;-)))

Kate said...

Sounds like a great meal! I love colcannon. I need to figure out why I only make it once a year! I have never put green onions in mine but I think I will give that a try...great added flavor!

Cathy at Wives with Knives said...

The glaze on your pork chops has my mouth watering, Debby. What a perfect match for the colcannon. I'm very happy you enjoyed this recipe and thank you so much for the link back to my blog. I had planned to put a corned beef into the crock pot in the morning, but those chops are really calling to me.

Joanne said...

A guinness glaze...now that's something I would never have thought of! How unique!

Kathleen said...

Everything looks delicious! I have never made the Irish brown bread, my Irish born bil makes it often.
I have made the fried cabbage, onions and bacon like that since my POLISH college roomie showed me that. I add a bit of powdered mustard to give it some zip. I don't add the potatoes though to make Colcannon.
The pork chops look wonderful!
We had lamb every week growing up, a staple in out Irish American family!
Thanks for following, I have done the same!

Ciao Chow Linda said...

The glaze makes this shine. I wonder how it would be with regular beer - since I haven't got any Guinness in the house?