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
I love bacon; it is magic. I use it in everything from my bacon-wrapped cod to fried gnocchi with bacon. I've even got a glazed bacon ribs recipe on my site that is heavenly!
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!
Serving Suggestions
These cider-glazed bacon chops are served in these pictures with fried potatoes, my simple apple chutney and a grilled tomato.
You could swap out the fried potatoes with some air fryer-cooked wedges, straw potatoes or even Parmentier potatoes.
Other options that would work wonderfully include fried polenta chips or bubble and squeak.
Adding a fried egg or some scrambled eggs also makes a nice addition.
You can even serve this with a fried slice of pineapple as you would with a gammon steak.
Equipment Used
I do not usually recommend specific brands of equipment unless I think that it will make a material difference to a recipe. But if you have any questions, feel free to shout up in the comments section below the recipe.
- Hob/stovetop.
- Grill or broiler.
- Small (15cm or 6") saucepan.
- Pastry brush.
- Baking parchment or tin foil.
- Meat thermometer (Optional).
- A combination of a measuring jug, measuring cups and spoons.
Bacon Chops with a Cider Glaze Recipe
Ingredients
- 2 Smoked Bacon Chops
For the Cider Glaze:
- 330 ml Dry Cider 1 Small Bottle
- 2 Star Anise
- 35 g Brown Sugar ¼ Cup
- 1 tablespoon Wholegrain Mustard
- ¼ teaspoon Salt
Instructions
- 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.