Irish Colcannon
Grilled Guinness Glazed Pork or Lamb Chops for the win! While I don’t drink Guinness beer, the beverage makes a delicious glaze. The glaze had a beautiful balance of sweet and a slight notes of molasses. We loved this served with Irish Colcannon (Mashed potatoes with cabbage, bacon and onion). This dish is perfect for St. Patrick’s Day, though we’d enjoy it any time of year.
My husband and I are both beer lovers. I’m more of a Pilsner beer gal, probably from my mother’s Bavarian influence. Guinness Beer is a little too thick and dark for my palate. However, I’ve discovered that Guinness Beer is an excellent cooking ingredient! Guinness adds a delicious element to a Chocolate Cake and wonderful flavor to an Irish Stew.
As a side dish, Irish Colcannon, is simply mashed potatoes with either cooked cabbage or green kale mixed in. My version has always used kale, and includes cabbage, green onion and bacon. It’s a very simple recipe to make, and I don’t really need to follow the 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.You can view how I made this here.
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 thickens as it cools, so be forewarned to keep it slightly warm. I broiled these about 6″ below the broiler for about 5 minutes each- to about 140F, which is perfect for us.
Guinness Glazed Pork or Lamb Chops
Ingredients
- 2 cups Guinness stout 16-ounces
- 1/2 cup light brown sugar packed
- 1 1/2 tablespoons coriander seeds crushed
- 1/2 teaspoon black peppercorns crushed
- 4 bone-in pork chops medium thickness Note: 16 Rib lamb chops can be used for this recipe, too
Instructions
- Bring stout, sugar, coriander seeds, peppercorns, and 1/4 teaspoon salt to a boil in a 2quart nonreactive saucepan, stirring until sugar is dissolved, then continue boiling (keep an eye on it and reduce heat to keep it from boiling over) until glaze is syrupy and reduced to about 1/2 cup, 20 to 30 minutes.
- Strain through a fine-mesh sieve into a bowl and discard solids.
- Preheat broiler.
- Pat chops dry and sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Divide glaze between 2 small bowls and set 1 aside for use later. Brush both sides of chops with glaze (from remaining bowl) and arrange on rack of a broiler pan.
- Broil 5 inches from heat, 4 to 5 minutes on each side for medium rare. Note: I use a meat thermometer to check for doneness– Lamb about 140°F and Pork about 145-150°F.
- Transfer chops to a platter and drizzle with reserved glaze.
Notes
Irish Colcannon (Mashed Potatoes with Cabbage and Bacon (and maybe some kale)
Ingredients
- 1 small head green cabbage sliced thin
- 4-6 slices thick cut bacon cut into "lardons"
- 4-6 scallions optional
For the potatoes:
- 6 medium Yukon Gold Potatoes or peeled Russet potatoes
- 1-2 ounces cream cheese
- 1/4 cup heavy cream
- 3 tbsp butter
Instructions
Prepare the potatoes:
- NOTE: Make your mashed potatoes the way you prefer. I get a bit indulgent and use cream cheese, heavy cream and butter for rich and ultra creamy potatoes. I really don't measure my ingredients, so adapt my recipe to your liking.
- Cook the potatoes until they are fork tender; drain
- Mash (or rice with a food mill or potato rice)
- Stir in the heavy cream and cream cheese, until it melts. Taste and season with salt to your liking.
Make the colcannon:
- While the potatoes are cooking, cook the bacon until crisp. Set on a paper towel and set aside.
- Reserve about 2 tablespoons of bacon fat, and save the rest for a later use.
- Add the cabbage and kale (if using) and scallions (if using). Cook until just softened. Set aside.
- Add the cooked vegetables and bacon into the mashed potatoes.
- Serve.
Notes
Great recipe. Feels like St. Patrick's Day already
Fantastic recipe and so yummy!!
Cheers,
Lia.
Someone is preparing… ;-)))
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!
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.
A guinness glaze…now that's something I would never have thought of! How unique!
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!
The glaze makes this shine. I wonder how it would be with regular beer – since I haven't got any Guinness in the house?