Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Painswick Bacon Chops in Cider




Source of Recipe


the web


Recipe Introduction


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.




List of Ingredients




Bacon chops - 4, each weighing about 175g (6 oz)
English mustard - 1 tbsp
Demerara sugar - 25g (1 oz)
Dry cider - 300 ml (½ pint)
Butter - 15g (½ oz)
Plain flour - 1½ tbsp
Fresh parsley - chopped for garnish



Recipe



Put the chops side by side in a large oven-proof dish. Mix the mustard and sugar with a little of the cider to make a smooth paste. Spread over the chops. Leave for 30 minutes.

Pre-heat oven to 200 °C / 400 °F / Gas 6.

bake for 15 minutes. 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.

Pour over the chops. Bake for a further 15 minutes, until cooked through. Serve garnished with parsley.

Serves 4.