Roasted Bacon Chop with St. John’s Chutney

  • Serves

    serves 4

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


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 12 cups raisins
  • 2 Tbsp. finely chopped ginger
  • 1 12 cups white wine vinegar
  • 4 12 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


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.

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