Grilled Bacon Chop

Served with a Ragout Of Broad Beans and Mustard Cabbage


  • 1 bacon chop per person
  • 1 cabbage (shredded)
  • 1 jar dijon mustard
  • 1 glass dry white wine
  • small bunch fresh rosemary
  • salt, black pepper
  • fennel seeds
  • 1 clove of garlic
  • 1 lemon
  • 150 g unsalted butter
  • 10 baby onions
  • 1 tin broad beans
  • a little olive oil


  1. Begin by marinating the chop in a little olive oil with pepper, crushed garlic and chopped rosemary.
  2. Gently braise the cabbage in a little white wine over a low heat. Toast some fennel seeds and add these to the cabbage.
  3. Melt a little butter in a pan, add the peeled young onions and cook until lightly coloured. Moisten with a glass of water and simmer for ten minutes until soft.
  4. Add the broad beans to this, season, then over a low heat, stir in some more butter and allow thickening.
  5. Remove the bacon chop and cook on a grill pan for 4/5 minutes each side or depending on thickness.
  6. Stir a little mustard into the cabbage and check seasoning.
  7. In a deep plate, spoon in the ragout of beans and then place some of the cabbage on top.
  8. Place the grilled bacon chop on top of the cabbage and serve immediately.


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