Cider is a popular ingredient of County Cavan dishes. For a stronger cider flavor in Bacon Chops in Cider, use one-third to one-half more than the recipe states and reduce it by boiling to concentrate. Bacon chops are thin, boneless pork chops.

Bacon Chops in Cider

Bacon Chops in Cider
Prep time
Cook time
Total time
Recipe type: Main Course
Cuisine: Irish
Serves: 4 servings
  • 4 bacon chops, each weighing about 175 g (6 oz)
  • 15 ml (1 Tablespoon) prepared English mustard
  • 25 g (1 ounce) demerara sugar
  • 300 ml (1/2 pint) dry cider
  • 15 g (1/2 ounce) butter
  • 25 ml (1 1/2 Tablespoons) all-purpose flour
  • chopped fresh parsley, to garnish
  1. Put chops side by side in a large ovenproof dish. Mix mustard and sugar with cider to make a smooth paste. Spread over chops. Leave for 30 minutes.
  2. Bake at 400°F (200°C) mark 6 for 15 minutes.
  3. Meanwhile, put the butter, flour and remaining cider in a saucepan. Heat, whisking continuously, until the sauce thickens, boils and is smooth. Simmer for 1 to 2 minutes. Season to taste.
  4. Pour over chops. Bake for a further 15 minutes, until cooked through. Serve garnished with parsley.


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