Bookmark Recipe

Bacon Chops with Warm Potato Salad and Peas

Name: Bacon Chops with Warm Potato Salad and Peas
Cook time: 40 min
Yield: 4
Ingredients: 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

A great dish to bring to the table and let everyone help themselves. Instead of buying pre-cut bacon chops you could buy a loin of bacon joint and cut it into chops.

4 people

40 min

Nutrition per serving

kcal

426kcal
protein

31g
iron

2.8mg
carbs

28g

Ingredients

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

Main

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

Dressing

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.

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.

The Quality Mark & You