I love a good bacon chop and I'm not sure why more butchers don't sell them – we have been buying some fantastic Moyallon sweet-cured, smoked bacon chops from Hannan Meats in Northern Ireland, which were awarded a 3-star gold in the Great Taste Awards.
4 bacon chops, weighing about 200g each
Vegetable oil for brushing
40g of raisins soaked for 24 hours in warm water
1 medium onion, peeled, halved and finely chopped
Salt and freshly ground black pepper
20g flour, plus some for dusting
200ml cider or wine
300ml chicken stock
Preheat a ribbed griddle pan, brush the chops with a little oil and grill for about 3-4 minutes on each side.
To make the sauce, melt the butter in a heavy-based saucepan and gently cook the onion for 2-3 minutes until soft, add the flour and cook on a low heat for a minute, then gradually add the cider or wine and stock to avoid lumps forming, bring to the boil and simmer gently for about 20 minutes.
Drain the raisins; simmer them gently in the sauce for a couple of minutes. Serve the sauce spooned over the chops or separately.Reuse content