Succulent Pork Shoulder Chops with Irish-Inspired Creamy Mash

Pat dry the pork chops and season with salt and pepper. If desired, rub with pork seasoning and let marinate for 30 minutes.

Heat oil in a pan over medium-high heat, then sear the chops for 2-3 minutes per side until browned.

Add butter and rosemary leaves, then baste the chops for 1 minute on each side. Remove from the pan and set aside.

In the same pan, add the sliced onions and garlic, cooking until the onions are translucent.

Add the chopped mushrooms and cook for 2 minutes.

Stir in the cornstarch and stock, mixing to create the gravy.

Add pork seasoning spice, mustard, and adjust seasoning if needed. Cover and simmer on low heat for 4 minutes, then stir in the cooking cream.

Return the chops to the pan and cook on medium heat for another 5-7 minutes, depending on the thickness of the chops.

Remove from heat, add sun-dried tomatoes, and keep covered until serving.

Boil diced potatoes in salted water for about 10 minutes or until tender.

Meanwhile, in a separate pan, braise the shredded cabbage, sliced leeks, and garlic with 1/4 cup milk or water until the liquid evaporates.

Drain the potatoes, then mash them in a bowl with a fork or ricer.

Add butter, sour cream, and enough milk to reach your desired creaminess.

Stir in the cabbage mixture until smooth and creamy.

Plate the pork chops with the onion mustard gravy and serve alongside the creamy colcannon mash.

Enjoy this comforting meal on a cozy day!