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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
8.1
g
per serving
16.2 g total
Fat
66.8
g
per serving
133.5 g total
Protein
29.2
g
per serving
58.4 g total
Cook Time
15
minutes
Serves
2
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
CondimentsSauces
30
ml
Malt Vinegar
2
tbsp
White Wine Vinegar
Dairy
50
g
Butter
LegumesPulses
150
g
Broad Beans
podded
Meat
2
piece
Bacon Chops
150g each
NutsSeeds
1
pinch
Salt
to taste
1
pinch
Pepper
to taste
1
tsp
Marjoram Leaves
fresh
OilsFats
2
tbsp
Olive Oil
Vegetables
10
piece
Broad Bean Flowers
Method
1
Boil broad beans in a pan of water for 2-3 minutes then plunge into cold water.
2
Heat oil in a frying pan and add bacon chops.
3
Cook chops for four minutes, turn over, and cook for three more minutes while brushing with oil.
4
Deglaze the pan with vinegar and a knob of butter until thick, then brush onto the chops.
5
Remove pan from heat, rest meat for two minutes, and wipe the pan clean.
6
Warm remaining butter and water in the pan, add beans, seasoning, and marjoram.
7
Serve chops topped with broad beans and bean flowers.