Bacon Chops with Warm Potato Salad and Peas


  • 4 Bord Bia Quality Assured bacon chops
  • 500g small potatoes, unpeeled, halved length ways
  • 1 tablesp. rapeseed or olive oil
  • Salt and freshly ground black pepper 
  • 1 tablesp. wholegrain mustard
  • 1 tablesp. honey
  • 1 tablesp. lemon juice
  • 125g frozen peas, defrosted
  • 200g sugar snap peas or mange-tout, trimmed, halved length ways
  • A handful of salad leaves (approx. 25g) - watercress, rocket or mixture of baby spinach and watercress

Soured Cream Dressing

  • 150 ml soured cream
  • 1 tablesp. lemon juice
  • 1 tablesp. wholegrain mustard
  • 4 baby gherkins, chopped finely
  • 2 tablesp.  flat-leaf parsley, finely chopped
  • 2 cloves garlic, crushed


Preheat oven to gas Mark 4, 180°C (350°F). Mix the potatoes with the oil and season with some black pepper. Place in a roasting tin. Combine the mustard, honey and lemon juice, then brush this mixture over the chops. Place the chops on top of the potatoes and roast, uncovered, for about 30 minutes or until the potatoes are browned and the bacon is cooked. Meanwhile, combine the dressing ingredients in a small bowl. Taste and season.

Serving Suggestions

Place the chops on a plate and keep warm while you prepare the salad. Put the cooked potatoes in a large bowl and add in the peas, sugar snaps peas/mange tout and salad leaves. Season with a little salt and black pepper. Transfer the mixture to a large serving platter and place the bacon on top. Drizzle with the dressing. If the dressing is a bit thick dilute it with a tablespoon of water. Serve the remaining dressing separately.