Bacon chops are simply a cured pork chop – ask your butcher for one. Try them with summery broad beans and marjoram leaves. Use the broad bean flowers for a pretty touch.
broad beans, podded
- 2 tbsp
- 2 x 150g/5½oz
- 30ml/1fl oz malt
- 2 tbsp
white wine vinegar
- salt and pepper
- 1 tsp fresh
- 10 broad bean flowers
Bring a medium pan of water to the boil and add the broad beans. Cook for 2-3 minutes, then plunge them into a bowl of cold water.
Heat a frying pan and add the oil. Once hot, add the bacon chops. Brush them with a little of the oil while cooking (using a silicone brush).
Cook for four minutes and then turn over and cook for a further three minutes.
Deglaze the pan with the vinegar and a knob of butter. Cook until the volume of liquid has reduced to thick glaze. Brush the sauce onto the chop.
Remove the pan from the heat, then rest for two minutes. Wipe the pan free from the vinegar.
In the same pan, heat the remaining butter with splash of water warm. Add the broad beans and season with salt and pepper. Add the marjoram leaves and remove from the heat.
To serve, lay each chop in the middle of a plate, pour on the broad beans and top with the broad bean flowers.