John Myers
Chops with Bacon Chicory
The perfect chops with bacon chicory recipe with a picture and simple step-by-step instructions.
- 2 Discs Pork chops
- 50 g Mixed with bacon, sliced
- 1 Shallot
- 2 Fresh chicory
- Salt and pepper
- 2 tbsp Oil
- 1 tbsp Butter
- 0,25 tsp Sweet paprika powder
- 1 tsp Honey liquid
- 125 ml Water
- 4 Stems Parsley
- Take the chops out of the refrigerator 30 minutes before roasting. Cut the bacon into strips about 5 cm wide. Finely dice the shallot. Halve the chicory, cut out the hard stalk in a wedge shape. Cut the halves into pieces about 3 cm in size. Preheat the oven to 180 degrees (convection 160 degrees).
- Cut into the fat edge of the chops at a distance of 2cm. Season the meat with pepper and salt. Sear in hot oil in a pan for 1-2 minutes on each side, place in an ovenproof dish. In the hot oven on a wire rack Continue cooking for 10 minutes in the middle rack.
- Leave the bacon in a pan, remove it. Put the butter, chicory and shallots in the bacon and let simmer for 3-4 minutes. Season with salt, pepper, paprika and honey. Add water, bring to the boil briefly and season to taste. Pluck the parsley, roughly chop it and mix in with the bacon. Serve with the cutlets, served with a baguette.
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