Advertisement
Bacon Chop with Red Cabbage and Prunes
- Serves
4
- Difficulty
Easy
By Mark Hix
Published 2008
I tried this out at home one night after I had been on an experimental bacon curing session. Red cabbage and raisins is a classic pairing, so I thought why not try it with prunes as they have something of an affiliation with bacon in classic French cooking. It worked a treat!
Home-cured bacon chops would be ideal here, but otherwise ask your butcher if he can lay his hands on a piece of smoked streaky or back bacon with the bone in. Thick pieces of bacon like this can tend to be a b
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
This was good and easy to do. I had to add more butter half way through as the onions were on the verge of burning, and luckily I was able to save the dish. A nice Christmas eve dish, elevated by the excellent pork loin chop from the local farm shop.