Roasted Bacon Chop with St. John’s Chutney

Name: Roasted Bacon Chop with St. John's Chutney
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 5 granny smith apples (about 2 lbs.), peeled, cored, and cut into 1'' pieces; 4 tomatoes, preferably not quite ripe, cut into large pieces; 2 small yellow onions, peeled and chopped; 2 cloves garlic, peeled and minced; 20 pitted dates, coarsely chopped; 2 1 ⁄ 2 cups raisins; 2 Tbsp. finely chopped ginger; 1 1 ⁄ 2 cups white wine vinegar; 4 1 ⁄ 2 cups dark brown sugar; Bouquet garni (5 black peppercorns, 5 white peppercorns, 5 coriander seeds, 3 allspice berries, pinch each mace, celery seed, fennel seed, and mustard seed, and 2 bay leaves, tied in cheesecloth); 2 Tbsp. salt; 2 Tbsp. duck fat; 4 bacon chops; Salt and freshly ground pepper

Serves
serves 4

Smoked pork chops may be substituted for bacon chops. Leftover chutney will keep for up to a month refrigerated.

Ingredients

For Chutney (7 Cups)

5 granny smith apples (about 2 lbs.), peeled, cored, and cut into 1'' pieces
4 tomatoes, preferably not quite ripe, cut into large pieces
2 small yellow onions, peeled and chopped
2 cloves garlic, peeled and minced
20 pitted dates, coarsely chopped
2 ¹⁄₂ cups raisins
2 Tbsp. finely chopped ginger
1 ¹⁄₂ cups white wine vinegar
4 ¹⁄₂ cups dark brown sugar
Bouquet garni (5 black peppercorns, 5 white peppercorns, 5 coriander seeds, 3 allspice berries, pinch each mace, celery seed, fennel seed, and mustard seed, and 2 bay leaves, tied in cheesecloth)
2 Tbsp. salt

For the Chops

2 Tbsp. duck fat
4 bacon chops
Salt and freshly ground pepper

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Instructions

Step 1

To make chutney, place apples, tomatoes, onions, garlic, dates, raisins, ginger, 1⁄2 cup vinegar, sugar, bouquet garni, and salt in a large heavy-bottomed stainless-steel pot. Bring to a simmer, stirring frequently, over medium-low heat. Continue cooking, gradually stirring in remaining vinegar over next 40 minutes. Cook, stirring occasionally, until chutney thickens, about 20 minutes more.

Step 2

Remove chutney from heat, cool, then cover and refrigerate until ready to use. (Chutney is best if made at least a day or two ahead.)

Step 3

To cook bacon chops, preheat oven to 400°. Heat duck fat in a large cast-iron skillet over medium-high heat. Season chops with salt and pepper and sear, two at a time, for 2 minutes per side, then transfer to a roasting pan and roast until cooked through, about 7 minutes more. Serve chops with chutney and with boiled potatoes if desired.