Smoked pork chops may be substituted for bacon chops. Leftover chutney will keep for up to a month refrigerated.
Roasted Bacon Chop with St. John’s Chutney
Smoked pork chops may be substituted for bacon chops.
Yield: serves 4
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
- 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.
- 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.)
- 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.