Bacon Chops with Cabbage & Apples Recipe

Serves 4

For the chops:
4 Bacon chops
8 Juniper berries
½ tsp Sea salt 
6 Black peppercorns 
1 tsp Thyme leaves 
1 tbsp Rapeseed or groundnut oil 
 
For the cabbage:
650g white cabbage 
An onion
2 medium-sized Apples 
50ml Red wine vinegar 
1 tbsp Brown sugar 
A pinch of ground mace
 

METHOD

Set the oven at 180C/gas mark 4. Shred the cabbage coarsely and rinse it well in cold water. Peel and finely slice the onion. Core the apples and cut them into thick slices.
 
Crush the juniper berries, salt, pepper and thyme leaves using a pestle and mortar. Mix in the oil to make a loose paste. Spread this over the surface of the bacon chops. Warm a little oil in a shallow pan, lower in the chops and let them brown very lightly. As the fat starts to colour turn and brown the other side. Lift the chops from the pan and set aside.
 
Add the sliced onion to the pan and allow it to soften for a few minutes. Put the apple slices in and let them colour lightly, then the shredded cabbage. Add the vinegar, bringing briefly to the boil, then the sugar and mace.
 
Season very lightly, then cover with a lid or some kitchen foil and place in the oven.
 
Leave for 20 to 25 minutes or until the cabbage has started to wilt. Return the chops to the pan, tucking them among the cabbage and apples.
 
Cover and return to the oven for 20 minutes or till the chops are cooked through.
 
Serve piping hot, with beer or cider.

 

Recipe originally found at: https://www.theguardian.com/lifeandstyle/2010/nov/07/nigel-slater-bacon-chops-cabbage-quinces-orange-recipes