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Donal Skehan
Irish Whiskey and Honey Glazed Pork Chops with Champ Mash and Buttery Herb Carrots | DonalSkehan.com
  • recipes

Irish Whiskey and Honey Glazed Pork Chops with Champ Mash and Buttery Herb Carrots

March 17

I cooked this up on the Today Show with Hoda & Jenna on Paddy’s Day!

  • time 1 hour + marinating time
  • serves Serves 4
Method
  1. For the pork chops, whisk together the whiskey, honey, mustard, apple juice and oil in a flat high sided dish. Add the pork chops to the dish and turn until coated and submerged. Cover and place in the fridge to marinade for at least one hour or overnight.
  2. For the champ mash, add the potato chunks to a pot of cold water, cover, place over a high heat and bring to the boil. Reduce heat and simmer until the potato is tender when pierced with a fork.
  3. When the potatoes are cooked, remove from the heat, drain into a colander, then add back into the pot with the butter and milk. Using a potato masher, mash the potatoes until smooth and creamy.
    Add in the spring onions and season with sea salt and ground black pepper, stirring to combine.
  4. Add in the spring onions and season with sea salt and ground black pepper, stirring to combine.
  5. For the carrots, add the carrots, half of the butter, water and sugar to a heavy based pan along with seasoning.
  6. Place a lid on top and bring to a steady boil. Reduce the heat and simmer for 10-12 minutes until the carrots are fork tender. The liquid should be almost all used up at this point, if not cook out further and if the carrots aren’t quite tender don’t be afraid to add another splash of water.
  7. Add the remaining butter and parsley, toss through until the butter is melted and all the carrots are coated.
  8. Once the pork chops are ready to cook, remove from the fridge and allow to come to room temp.
  9. Heat a griddle pan over a medium high heat.
  10. Remove the pork to a plate lined with kitchen paper and pat dry, before transferring the marinade to a small saucepan.
  11. Simmer the marinade over a medium heat until sticky and slightly thickened.
  12. Place the pork on the griddle pan and cook for 3 minutes either side until they have deep char marks and are cooked all the way through.
  13. Serve the pork slathered in the stick honey and whiskey sauce alongside the carrots and champ mash.

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Ingredients

For the pork:

4 x pork loin chops cut ½ inch thick, bone in, skin on & scored

3 tbsp Irish whiskey

2 tbsp honey

1 tbsp wholegrain mustard

½ cup apple juice

1 tbsp neutral oil

For the champ mash:

1.8lbs potatoes, peeled and cut into chunks

¾ stick butter

½ cup milk

6 scallions (spring onions), finely sliced

Sea salt and ground black pepper to season

For the carrots:

1lb 2oz carrots, cut into 2cm diagonal slices

½ cup water

½ stick butter 

1 tsp sugar 

Small handful parsley 

Sea salt and freshly ground black pepper

For the pork:

4 x pork loin chops cut ½ inch thick, bone in, skin on & scored

3 tbsp Irish whiskey

2 tbsp honey

1 tbsp wholegrain mustard

½ cup apple juice

1 tbsp neutral oil

For the champ mash:

800g potatoes, peeled and cut into chunks

75g butter

100ml milk

6 scallions (spring onions), finely sliced

Sea salt and ground black pepper to season

For the carrots:

500g carrots, cut into 2cm diagonal slices

100ml water

50g butter 

1 tsp sugar 

Small handful parsley 

Sea salt and freshly ground black pepper

4.8
(12)
photo
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