In celebration of Bacon Connoisseurs Week Marcus Bean cooks up the perfect bacon chop with chive potatoes and a fruity mango salsa.
2 bacon chops good quality 6-8oz
200g of butter (Room temperature)
2 tbsp Dijon mustard
1 tsp whole grain
1/2 tsp of English mustard
10 small good quality new potatoes
1 bunch of fresh chives
1 ripe mango
1 medium red chilli
1 small bunch of coriander
1/2 red onion finely diced
1/2 a fresh lime juiced
1/2 tsp dark brown soft sugar
- Start by putting your potatoes on to boil, then make your honey and mustard butter, get your room temperature butter place in a bowl and add your mustards & honey, mix until completely combined.
- Heat up a griddle or frying pan add a little oil to the pan, season your pork cutlets with a little salt and pepper then place in your pan and cook for 2 minutes each side dependent on the thickness of your cutlet, once cooked on both sides leave in the pan and add some of your butter onto the cutlet.
- Turn off the heat and allow the butter to melt. Remove from the pan and keep in a warm place until required.
- To make the salsa cut the mango into small cubes put into a bowl and add the red onion, finely chopped chilli, then add your lime juice, brown sugar & chopped coriander. Drain your potatoes, put back in the pan, add some butter & freshly chopped chives. Serve the pork with your chive potatoes & mango salsa.