Irish Hotpot (Pork)

10m
Prep Time
8h
Cook Time
8h 10m
Ready In

Recipe: #11257

November 20, 2013



"A variation of Lancashire hotpot dish. This dish will tie up your oven for 8 hours, so plan ahead. Haven't tried this in a slow cooker, and don't know if it would turn out the same or not."

Original is 4 servings

Nutritional

  • Serving Size: 1 (473.4 g)
  • Calories 462.5
  • Total Fat - 16.4 g
  • Saturated Fat - 7.3 g
  • Cholesterol - 98 mg
  • Sodium - 1245.6 mg
  • Total Carbohydrate - 36 g
  • Dietary Fiber - 5.3 g
  • Sugars - 5.1 g
  • Protein - 34.3 g
  • Calcium - 52.1 mg
  • Iron - 1.8 mg
  • Vitamin C - 19.6 mg
  • Thiamin - 0.9 mg

Step by Step Method

Step 1

Preheat oven to oven to 225°F. Brush the bottom of a heavy Dutch Oven with some of the butter.

Step 2

Spread half of the potatoes on bottom of pot, top with pork chops. Sprinkle chops with some of the salt and pepper. Layer the onions on top of the chops, sprinkle with more salt and pepper. Cover with remaining potatoes. Make sure top layer of potatoes doesn't touch the lid of the pot.

Step 3

Pour in the stout, brush potatoes with remaining butter and sprinkle with remaining salt and pepper.

Step 4

Cover pot and bake for 8 hours. Check every so often to make sure it isn't drying out. Add water, 1/4 cup at a time, if needed.

Step 5

Remove from oven and let cool 20 minutes.

Step 6

Serve.

Tips


No special items needed.

0 Reviews

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