Dry Cured Smoked Bacon Chop, Broad Beans and Marjoram Leaves

Pan-seared bacon chops served with blanched broad beans, a vinegar glaze, and fresh marjoram leaves.

Pork Main Course Summer Broad Beans Bacon Chops

Estimated Nutrition

Calories

746.1

kcal / serving

1492.2 kcal total

Carbs

8.1g

per serving

16.2 g total

Fat

66.8g

per serving

133.5 g total

Protein

29.2g

per serving

58.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Malt Vinegar

tbsp

White Wine Vinegar

Dairy

Butter

LegumesPulses

150

Broad Bean

podded

Meat

piece

Bacon Chops

150g each

NutsSeeds

pinch

Salt

to taste

pinch

Pepper

to taste

tsp

Marjoram Leaves

fresh

OilsFats

tbsp

Olive Oil

Vegetables

piece

Broad Bean Flowers

Method

Warm remaining butter and water in the pan, add beans, seasoning, and marjoram.

Serve chops topped with broad beans and bean flowers.

Boil broad beans in a pan of water for 2-3 minutes then plunge into cold water.

Heat oil in a frying pan and add bacon chops.

Cook chops for four minutes, turn over, and cook for three more minutes while brushing with oil.

Deglaze the pan with vinegar and a knob of butter until thick, then brush onto the chops.

Remove pan from heat, rest meat for two minutes, and wipe the pan clean.