Painswick Bacon Chops in Cider recipe
information
Cider is a popular ingredient of West Country dishes. For a stronger cider flavour, use one-third to one-half more than the recipe states and reduce it by boiling to concentrate.
ingredients
4 bacon chops, each weighing about 175 g (6 oz)
15 ml (1 tbsp) prepared English mustard
25 g (1 oz) demerara sugar
300 ml (1/2 pint) dry cider
15 g (1/2 oz) butter
25 ml (1 1/2 tbsp) plain flour
chopped fresh parsley, to garnish
15 ml (1 tbsp) prepared English mustard
25 g (1 oz) demerara sugar
300 ml (1/2 pint) dry cider
15 g (1/2 oz) butter
25 ml (1 1/2 tbsp) plain flour
chopped fresh parsley, to garnish
method
1. Put chops side by side in a large ovenproof dish. Mix mustard and sugar with cider to make a smooth paste. Spread over chops. Leave for 30 minutes.
2. Bake at 200°C (400°F) mark 6 for 15 minutes.
3. Meanwhile, put the butter, flour and remaining cider in a saucepan. Heat, whisking continuously, until the sauce thickens, boils and is smooth. Simmer for 1 - 2 minutes. Season to taste.
4. Pour over chops. Bake for a further 15 minutes, until cooked through. Serve garnished with parsley.
2. Bake at 200°C (400°F) mark 6 for 15 minutes.
3. Meanwhile, put the butter, flour and remaining cider in a saucepan. Heat, whisking continuously, until the sauce thickens, boils and is smooth. Simmer for 1 - 2 minutes. Season to taste.
4. Pour over chops. Bake for a further 15 minutes, until cooked through. Serve garnished with parsley.
serving amount
serves 4
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
