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Bacon Chop" with Chutney

1

tablespoon

extra virgin olive oil

4

pork chops, brined and smoked each about 6 ounces

4

tablespoons

English chutney

1

Preheat the oven to 450°f. Put a large, heavy, ovenproof skillet over medium-high heat. Add oil to the pan and, when it is hot, the chops, making sure not to crowd the skillet (work in batches if you have to). Cook for about 3 minutes per side, or until they are nicely browned.

2

Put the skillet in the oven and cook for 4 or 5 minutes longer, or until done. Transfer the chops to plates and pour off the excess fat, reserving for another use. Serve, with chutney.

Servings: 4

Yield: 4 Servings

Nutrition Facts

Serving size: 1/4 of a recipe (0.1 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 2 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

29.84

Calories From Fat (100%)

29.84

% Daily Value

Total Fat 3.38g

5%

Saturated Fat 0.47g

2%

Cholesterol 0mg

0%

Sodium 0.07mg

<1%

Potassium 0.03mg

<1%

Total Carbohydrates 0g

0%

Fiber 0g

0%

Sugar 0g

 

Protein 0g

0%

Tips

Fergus Henderson, who runs St. John restaurant in London, is a kind of offal evangelist. His fondness for kidneys, marrow, and other typically neglected animal parts has won him a loyal following and led to a terrific book called The Whole Beast: Nose to Tail Eating. Of course, he doesn't restrict himself to so-called "off-cuts"—then he wouldn't be cooking the whole beast, now would he? This bacon chop (Fergus calls it that, because the chop is brined and smoked, just as bacon is) exemplifies his cooking: uncomplicated and seriously delicious.