Ingredients
Serves 4
Bacon chops:
- 4 thick-cut bacon chops
- 1 tbsp oil
Mustard glaze:
- 1 tbsp wholegrain mustard
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1 tsp brown sugar
- 1 tbsp apple cider vinegar
- 1 tbsp pan juices or olive oil
- Freshly cracked black pepper
Savoy cabbage:
- 1 large Savoy cabbage, finely sliced
- 30g butter
- 120ml chicken stock
- Pinch freshly grated nutmeg
- Salt & pepper
Mustard cream sauce:
- 300ml whole milk
- 1 tbsp Dijon mustard
- 1 tbsp wholegrain mustard
- 1 shallot, very finely diced
- 1 garlic clove, minced
- 1 tsp cornflour (slurry with a little milk)
- Knob of butter
- Salt & white pepper
To serve:
- 500g baby potatoes
- 25g butter
- Sea salt
- Fresh chives or parsley, finely chopped
Method
1. Prep & potatoes
Bring baby potatoes to a boil in well-salted water. Simmer until tender, drain, then toss with butter and a pinch of salt. Keep warm.
2. Glaze & sear the chops
Score the fat on each chop.
Mix the glaze ingredients.
Heat a pan until hot, add oil and sear chops fat-side down first, then 3–4 minutes each side until deeply golden.
Transfer to a tray, brush generously with glaze, and roast at 200°C for 10–12 minutes, basting once during cooking.
3. Braised cabbage
In a wide pan, melt butter until foaming.
Add cabbage, season well, and toss to coat.
Add stock and nutmeg, cover and cook for 6–8 minutes until tender but still bright.
Finish uncovered to reduce slightly so it's buttery, not watery.
4. Mustard cream sauce
In a saucepan, sweat shallot and garlic gently in butter until soft (no colour).
Add milk and both mustards, bring to a gentle simmer.
Whisk in cornflour slurry and cook until lightly thickened. Finish with butter for richness.
5. Final glaze
In the last 2 minutes of cooking, give the chops one final brush of glaze for a sticky, lacquered finish.
Rest briefly before serving.
