Ballymaloe Bacon Chop


Preparation info

  • Difficulty


  • Serves



Appears in

Simply Delicious 2

Simply Delicious 2

By Darina Allen

Published 1990

  • About

In the restaurant at Ballymaloe we serve Bacon Chop with Irish Whiskey Sauce, but it is also delicious served just with Fried Banana.


  • 2 lbs (900 g) loin of bacon (boneless and without the streaky end)
  • 4 ozs (110 g/scant 1 cup) seasoned flour
  • 1 egg and some milk
  • fresh, white breadcrumbs

For Frying

  • 1 oz (30 g/¼ stick) Clarified Butter or ½ oz (15 g/⅛ stick) butter and 1–2 tablesp. olive oil


Use freshly cured green bacon. Cover the piece of bacon with cold water. Bring to the boil. If the bacon is salty, throw out the water and start again; you may need to do this twice or in extreme cases three times. Boil for 30 minutes approx. or until it is three-quarters cooked. Remove the rind and. trim away any surplus fat. Slice into chops ½–¾ inches (1–2 cm) thick. Dip in seasoned flour, then in beaten egg and finally coat with white breadcrumbs. Heat Clarified Butter and oil in a heavy frying pan; fry the chops gently until they are cooked through and golden on both sides.

For a special treat, serve with Irish Whiskey Sauce.

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