Bacon chops are a boneless, thicker cut of the bacon. Take your weekend fry-up up a notch or enjoy as a tasty alternative to a normal pork chop. They are sometimes called bacon steaks, which are taken from whole bacon loins. In other words, a bacon chop is basically a super thick cut rasher of bacon. It comes from exactly the same place, and is produced the same way, as the bacon you put on your sandwich, it's just, well, thicker and as such can be used for much more than just breakfast. Pairing them with the dry cider, naturally sweet pineapple juice and the fragrant spices gives a lovely flavour to this dish.This is a super easy recipe that your family will love. Its very versatile too as you can easily swap the cider for apple juice and the mushrooms for onions. I've used my Halogen oven to bake it but it works in a conventional oven also. Why not give this a try and let us know how you got on in the comments below. We love to hear your feedback x
Prep :-
Bring your chops out of the fridge and let them come to room temp.
Slice the mushrooms
Add the sugar, mustard and spices to a bowl
Heat the oil on a med/high heat and add your Chops-you may need to do this in batches
Fry till they begin to colour (2-3mns)
Turn over and repeat on the other side.
Once seared to a lovely golden colour remove and trim the fat if preferred.
Place them in an ovenproof dish
Cover with the sliced mushrooms
Add your cider and pineapple juice to a jug.
Add the sugar, mustard and spices and stir into the cider, then whisk in the cornflour. Stir til smooth
Pour over the chops then cover the dish with foil
Place the dish in the Halogen oven. Bake at 175° for 20 mns (or a conventional oven at 180°for 30 mns without foil.)
Remove the foil and cook for a further 15mns
Carefully remove the dish from the oven, divide the chops between 4 plates and pour over the mushrooms and sauce. Serve hot with cauliflower mash, peas & spinach or veg of your choice.
Easy swaps:-
Bacon for Pork
Cider for Apple Juice
Pineapple juice for Apple juice
Brown sugar for white.
Mushrooms for Onions
Ingredients
Directions
Prep :-
Bring your chops out of the fridge and let them come to room temp.
Slice the mushrooms
Add the sugar, mustard and spices to a bowl
Heat the oil on a med/high heat and add your Chops-you may need to do this in batches
Fry till they begin to colour (2-3mns)
Turn over and repeat on the other side.
Once seared to a lovely golden colour remove and trim the fat if preferred.
Place them in an ovenproof dish
Cover with the sliced mushrooms
Add your cider and pineapple juice to a jug.
Add the sugar, mustard and spices and stir into the cider, then whisk in the cornflour. Stir til smooth
Pour over the chops then cover the dish with foil
Place the dish in the Halogen oven. Bake at 175° for 20 mns (or a conventional oven at 180°for 30 mns without foil.)
Remove the foil and cook for a further 15mns
Carefully remove the dish from the oven, divide the chops between 4 plates and pour over the mushrooms and sauce. Serve hot with cauliflower mash, peas & spinach or veg of your choice.
Easy swaps:-
Bacon for Pork
Cider for Apple Juice
Pineapple juice for Apple juice
Brown sugar for white.
Mushrooms for Onions