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1
Put the flour on a flat plate.
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2
Whisk together the eggs and Worcestershire sauce in a bowl and, in a separate bowl, combine the sage, breadcrumbs and Parmesan.
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3
Season chops lightly with salt and pepper.
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4
Press a pork chop into the flour, coating the meat evenly, then dip it in the egg mixture, then press firmly to coat in the crumb mix.
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5
Repeat this process with all 4 pork chops.
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6
Transfer them to a plate and refrigerate until needed.
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7
To make the colcannon, cook the kale in a large saucepan of boiling water for 5 minutes.
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8
Drain well, chop finely and set aside.
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9
Put the 2 tablespoons of butter in a frying pan over medium heat.
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10
Add the bacon and cook for 5 minutes, stirring occasionally until the bacon turns golden.
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11
Add the green onions and cook for another 2 minutes.
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12
Stir in the well drained kale and remove the pan from the heat.
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13
Put the potatoes in a large saucepan and cover with cold water.
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14
Bring to the boil and cook for 20 minutes, until soft when pierced with a skewer but not breaking apart.
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15
Drain the potatoes well and return then to the pan.
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16
Add the cubed butter and mash.
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17
Stir the kale mixture into the potatoes, adjust seasonings with salt and pepper, cover and keep warm while cooking the pork.
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18
Heat the vegetable oil in a large frying pan over medium heat.
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19
When hot, add the pork chops and cook for 6-7 minutes, so they gently sizzle in the oil and a golden crust forms.
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20
Turn over the pork chops and cook for 5 minutes on the other side.
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21
Serve with a generous portion of the kale colcannon.
