- 2 thick bacon loin chops, trimmed of excess fat (or use gammon steaks)
Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…
- 1 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- knob of butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 large onion, thinly sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 tsp thyme leaves
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 2 tbsp Seville orange marmalade
- 1 tsp wholegrain mustard
- 300ml chicken stock
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Season the bacon chops with pepper (no need to add extra salt). Heat the oil in a non-stick frying pan, then sizzle and brown the chops over a medium heat for 5 mins, turning once. Lift onto a plate.
Add the butter to the pan. Once it looks foamy, stir in the onion and thyme, and fry very gently for 15 mins until the onion is soft and golden. Stir in the marmalade, mustard and stock, then simmer for 2 mins until it starts to thicken to a sauce. Add the chops back to the pan, simmer for 3 mins more, then serve.