Coddled pork with cider

Name: Coddled pork with cider
Prep time: 8 min
Cook time: 16 min
Total time: 24 min
Yield: 4 servings
Cuisine: Irish
Ingredients: Knob Butter; 2 Pork Chops; 4 Bacon; 2 Potatoes; 1 Carrots; 1/2 Swede; 1/2 Cabbage; 1 Bay Leaf; 100ml Cider; 100g Chicken Stock

By The Spice & Simmer Kitchen · Published May 3, 2026

A one-pot Pork recipe with Irish flavors, built for busy weeknights when you want real food without a sink full of dishes. Comes together in roughly 39 minutes, serves about 4, and uses ingredients you can find at any normal grocery store. The technique is simple: build a base in your pot, layer in the main ingredients, simmer until everything has had time to talk to each other, and serve straight from the pan. If you're cooking for picky eaters, this one tends to land — the flavors are recognizable, the texture is comforting, and there's nothing weird hiding in the ingredient list. Perfect for the kind of evening where you want dinner on the table by 7pm and the kitchen empty by 7:30.

Ingredients

Makes 4 servings · 24 min total

Knob Butter
2 Pork Chops
4 Bacon
2 Potatoes
1 Carrots
1/2 Swede
1/2 Cabbage
1 Bay Leaf
100ml Cider
100g Chicken Stock

Step-by-step instructions

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.

Why this works on a weeknight

Coddled pork with cider genuinely fits a 30-minute weeknight window, which is why it earned a spot in our Skillet & One-Pan collection. The technique is forgiving, the ingredient list is grocery-store standard, and the active cooking time is short enough that you can answer a text message in the middle without ruining dinner.

Cleanup notes

This is a single-pan recipe, so the cleanup is exactly one pan, one cutting board, and one knife. While the dish rests, fill the pan with hot soapy water — by the time you are done eating, the residue lifts off with a single pass of a sponge. Skip the steel wool on cast iron; a stiff brush and warm water are all you need to keep the seasoning intact.

Make-ahead and leftovers

Leftovers keep covered in the fridge for up to three days. Reheat in a dry pan over medium-low with a splash of water or stock to loosen the sauce. Coddled pork with cider actually improves overnight as the flavors keep talking to each other, so doubling the recipe and packing tomorrow's lunch is a high-leverage weeknight move.

Filed under 🥘 Skillet & One-Pan Pork Irish ⚡ 30-Min Dinner