- 2 bacon chops
- Knob of butter
- 1 large onion, sliced
- 1 tsp thyme leaves
- 2 tbsp marmalade
- 1 tsp wholegrain mustard
- 300ml chicken stock
Season chops with pepper. Heat small amount of olive oil in a non-stick frying pan, then sizzle the chops for about 2.5 mins on each side.
Remove and set aside.
Add butter to the pan and then add the onion and thyme for about 15 mins.
Stir in the marmalade, mustard and stock. Simmer for 2 mins or so whilst the sauce starts to thicken, then return the chops to the pan and simmer for a few more mins.
Serve with mashed potato and ideally samphire.
