Crumbed Bacon Chops With Sweet Whiskey Sauce: The Recipe


Serves 4 to 6
Preparation time: 10 minutes
Cooking time: 1 1/4 hours

- 2-pound (900g) piece back bacon, unsmoked
- 1 cup (110g) all-purpose (plain) flour
- 1 egg
- 2 1/2 cups (110g) fresh white bread crumbs
- Salt and freshly ground black pepper
- 2 tablespoons (25g) butter
- 1 tablespoon extra virgin olive oil

For the whiskey sauce
- 1 cup (225g) sugar
- 6 tablespoons cold water
- 1/4 cup (50ml) hot water
- 3 to 4 tablespoons Irish whiskey

The Preparation


Put the bacon in a large saucepan, cover with water, and bring slowly to a boil. Drain, refill the pan with fresh water, and repeat. This is to get rid of the salt (which appears as white froth on top of the water), so it may need to be done again, depending how salty the bacon is. Taste the water to check for saltiness and keep checking and boiling again in fresh water until you are happy with the flavor.

Cover with fresh hot water and bring to a boil for the final time. Decrease the heat, cover with a lid, and simmer for about 40 minutes (allowing 20 minutes per pound/450g), occasionally skimming any sediment that rises to the surface. Once the bacon is cooked (a skewer inserted in the middle should come out easily), lift out of the water, drain well, and allow to cool a little.

Meanwhile, prepare the sauce. Put the sugar in a saucepan with the cold water and bring slowly to a boil over low heat, stirring until the sugar dissolves. Boil without stirring for about 10 minutes, until it turns a chestnut-brown color, swirling the pan to caramelize evenly. Remove from the heat and immediately add the hot water. Stir to make a smooth sauce, then add the whiskey. Keep warm in the pan.

Sift the flour into a wide shallow bowl, beat the egg in a small bowl, put the bread crumbs in a third dish, and season all three with salt and pepper. Remove the bacon rind (if not already removed), and slice into chops 1/2 to 3/4 inch (1-2cm) thick. Dip each chop first in the flour, then in the egg, and finally in the bread crumbs to coat.

Combine the butter and oil in a large frying pan over a medium heat. When the butter starts to froth, fry the chops for 3 to 4 minutes on each side, until crisp and golden. Serve the crumbed bacon chops with the sweet whiskey sauce drizzled over.



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