I t’s the end of January and we all deserve a treat. These sticky pork chops are a great weekend dinner and once you perfect the rosti, it can be used as a side dish to chicken or beef.

I have been enjoying working with Bord Bia recently making some videos cooking our wonderful Irish pork. Pork chops are so versatile and they are delicious with this glaze.

Sticky pork chops served with rösti. \ Food styling: Janine Kennedy. Photography: Neven Maguire

You can make this glaze ahead if you wish. You could also try celeriac in this rösti. It would work well. These sticky pork chops are also delicious served with just rice or mashed potatoes.

These delicious meatballs are packed full of flavour and become succulent and tender braised in the curry sauce with the kale that cooks down quickly and adds colour.

Happy cooking,



Sticky pork chops with rösti

Serves four

Sticky pork chops served with rösti. \ Food styling: Janine Kennedy. Photography: Neven Maguire

For the rösti:

1 medium potato, peeled

1 medium carrot, peeled

1 small parsnip, peeled

75g (3oz) piece of turnip, peeled

2 tbsp snipped fresh chives

1 tbsp chopped fresh flat-leaf parsley

2 tbsp olive oil, plus extra if necessary

For the sticky pork chops:

2 tsp olive oil

1 tbsp finely shredded orange rind

1 tsp fresh thyme leaves

4 thick-cut pork chops

4 tbsp fresh orange juice

1 tbsp light muscovado sugar

Sea salt and freshly ground black pepper

  • 1 Preheat the oven to 200°C (400°F/gas mark 6).
  • 2 To make the rösti, julienne the potato, carrot, parsnip and turnip on a mandolin or in a food processor. Put into a clean tea towel and squeeze out all of the excess water and starch. Place in a bowl and stir in the chives and parsley. Season to taste and mix well to combine.
  • 3 Heat a large non-stick frying pan over a medium heat. Add the 2 tbsp of olive oil to the pan and fry 8 heaped tbsp of the vegetable mixture for 4-5 minutes on each side, until crisp and golden. Transfer to a non-stick baking sheet and cook for another 3-4 minutes in the oven, until completely cooked through.
  • 4 To prepare the pork chops, heat another frying pan over a high heat. Add the oil, orange rind and thyme and cook for 2-3 minutes, until crisp. Remove from the pan and set to one side. Add the pork chops and season with pepper, then cook for 2-3 minutes on each side, until lightly golden. Transfer to a plate.
  • 5 Add the orange juice and sugar to the frying pan and cook until reduced. Return the chops and crispy orange rind mixture to the pan and cook the chops for another minute on each side, until heated through.
  • 6 Arrange the chops on warmed plates with the crispy vegetable rösti and spoon over the pan juices to serve.
  • Pork meatball & coconut curry with kale

    Serves four

    350g (12oz) jasmine rice, dry weight

    450g (1lb) lean minced pork

    1 egg

    50g (2oz) fresh white breadcrumbs

    2 tbsp chopped fresh coriander, plus extra leaves to garnish

    6 tbsp Thai red curry paste (Thai Gold is my preference)

    1 garlic clove

    2 tbsp rapeseed oil

    5cm (2in) fresh root ginger

    1 red pepper

    400g (14oz) tin chopped tomatoes (or use fresh)

    160ml (5 ¼oz) tin coconut cream (Thai Gold is my preference)

    250g (9oz) chopped kale

    1 lemon

    Sea salt and freshly ground black pepper

  • 1 Rinse the rice until the water becomes clear. Place in a pan with 600ml of boiling water and a pinch of salt. Bring to the boil, then cover and reduce the heat to low. Simmer for 15 minutes until tender. Set aside.
  • 2 Put the minced pork into a large bowl with the egg, breadcrumbs, coriander and a teaspoon of the curry paste.
  • 3 Peel and crush in the garlic and season with salt and pepper, then mix to combine. Shape into 12 even-sized balls.
  • 4 Heat a large non-stick frying or sauté pan over a medium to high heat. Add half the oil and sauté the meatballs for 10 minutes until lightly golden. Transfer to a plate.
  • 5 Peel and finely grate the ginger. Cut the top and bottom off the red pepper, then remove the core and dice.
  • 6 Add the rest of the oil to the frying pan over a medium heat and add the ginger, red pepper and the remaining 5 tsp of the curry paste.
  • 7 Sauté for 2-3 minutes and then add the tomatoes and continue to cook for 3 minutes.
  • 8 Stir in the coconut cream and bring to the boil, then reduce the heat and simmer for 5 minutes.
  • 9 Wilt the kale and then add the meatballs back into the sauce. Reduce the heat to low and simmer for 8-10 minutes until the meatballs are completely tender.
  • 10 Just before serving, squeeze in the juice of half the lemon and arrange on plates with the rice. Scatter over the coriander leaves and garnish with lemon wedges to serve.