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Painswick Pork or Gammon

Meats
Gloucestershire

Large bacon chops or gammon steaks stewed with mustard and cider.


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Painswick Bacon Chops in Cider Recipe

4 x 150 Gram Bacon chops (6 oz)
1 Tablespoon English mustard
25 Gram Demerara sugar (1 oz)
300 ml Dry cider (½ pint)
15 Gram Butter (½ oz)
1 ½ Tablespoon Plain flour
Fresh parsley, chopped for garnish

Put the chops side by side in a large oven-proof dish. Mix the mustard and sugar with a little of the cider to make a smooth paste. Spread over the chops. Leave for 30 minutes.
Pre-heat the oven to 200 °C / 400 °F / Gas 6.
Bake for 15 minutes. Meanwhile, put the butter, flour and remaining cider in a saucepan. Heat, whisking continuously, until the sauce thickens, boils and is smooth. Simmer for 1-2 minutes. Pour over the chops. Bake for a further 15 minutes, until cooked through. Serve garnished with parsley.
For a stronger cider flavour, use one-third to one-half more than the recipe states and reduce it by boiling to concentrate.




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