Bacon chops with a cider, brown sugar and wholegrain mustard glaze… we all know bacon makes everything better, but this makes bacon better!
It’s a quick recipe, the glaze takes around 15 minutes to make and the chops are cooked under the grill in right around 10-12 minutes.
Bacon Steaks with a Brown Sugar and Cider Glaze
This recipe turns that love all the way up to 11!
Bacon chops, which are sometimes referred to as bacon steaks are essentially back bacon but cut in the same way pork loin steaks are cut!
They are as filthy as they sound, in a good way of course!
I cook mine under a grill or broiler in the same way you would with bacon rashers, it just takes a little longer.
They are cooked in simple brown sugar, grainy mustard and cider glaze. Quite simply, they are the star of any meal… whether that is dinner, lunch or brunch.
If you like the sound of this then check out my guide to cooking gammon, egg and chips!
Frequently Asked Questions
What are bacon chops?
They are literally the same cut of meat as back bacon, or Canadian bacon to those on the other side of the Atlantic.
Curing is again done in the same way as bacon and then it is sliced to around 12-15mm (½”) thick
Can I cook this another way?
Yes! These are great cooked in an air fryer, cook them at 200°C or 400°F for 7 or 8 minutes flipped halfway through.
You can also roast them in the oven, and cook them at 200°C or 400°F for around 20 minutes.
Can I use unsmoked chops?
Yes, no problem at all, it is a straight swap. I personally prefer smoked chops.
What sort of cider should I use?
A dry cider is perfect for this recipe, be wary about using a medium cider because it gets very sweet when it is reduced. I used an Aspall premium Cru which worked really well.
A quick note for US-based readers, cider here in Europe is booze as a result you should use what you guys know as hard cider!
Adding a fried egg or some scrambled eggs make a nice addition too!
You can even serve this with a fried slice of pineapple as you would with a gammon steak.
I do not usually recommend specific brands of equipment unless I think that it will make a material difference to a recipe. However, if you have any questions feel free to shout up in the comments section below the recipe.
- Grill or broiler.
- Small (15cm or 6″) saucepan.
- Pastry brush.
- Baking parchment or tin foil.
- Meat thermometer (Optional).
Bacon chops are essentially thick-cut pieces of back bacon, and they are as magical as they sound! These are brushed with a light brown sugar and cider glaze with a little whole grain mustard and quickly cooked under the grill.
- 2 Smoked Bacon Chops
For the Cider Glaze:
- 330ml (1 Small Bottle) Dry Cider
- 2 Star Anise
- 35g (¼ Cup) Brown Sugar
- 1 Tbsp Wholegrain Mustard
- ¼ Tsp Salt
- Begin by turning your grill (broiler) up as high as it will go.
- Pour the cider into a small (15cm or 6" saucepan) and add the star anise. Reduce over a high heat to 75ml or ⅓ Cup. This will take around 10 minutes over a high heat.
- Add the brown sugar, salt and mustard and cook until it forms a syrup. This will take around 5 minutes.
- Brush the bacon chops with the glaze and then place them on a baking tray lined with baking parchment. Baking parchment is usually "fire safe" up to 220°C (420°F) but if you are worried use tin foil instead.
- Slide them under the grill and cook for 5-6 minutes on each side.
Make sure that the internal temperature of the bacon reaches at least 62°C or 145°F before serving.
Amount Per Serving: Calories: 461Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 133mgSodium: 500mgCarbohydrates: 27gFiber: 0gSugar: 27gProtein: 50g
Calorific details are provided by a third-party application and are to be used as indicative figures only.