This Morning's Bacon chop

Published Friday, 22 March 2013

This Morning chef Marcus Bean cooks up the perfect bacon chop with honey & mustard butter & mango salsa.

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Ingredients:

2 bacon chops good quality 6-8oz
200g of butter (Room temperature)
Honey
2 tbsp Dijon mustard
1 tsp whole grain
1/2 tsp of English mustard
10 small good quality new potatoes
1 bunch of fresh chives

Mango salsa:

1 ripe mango
1 medium red chilli
1 small bunch of coriander
1/2 red onion finely diced
1/2 a fresh lime juiced
1/2 tsp dark brown soft sugar

Method:

Start by putting your potatoes on to boil, then make your honey and mustard butter, get your room temperature butter place in a bowl and add your mustards & honey, mix until completely combined.
Heat up a griddle or frying pan add a little oil to the pan, season your pork cutlets with a little salt and pepper then place in your pan and cook for 2 minutes each side dependent on the thickness of your cutlet, once cooked on both sides leave in the pan and add some of your butter onto the cutlet. Turn off the heat and allow the butter to melt. Remove from the pan and keep in a warm place until required.
To make the salsa cut the mango into small cubes put into a bowl and add the red onion, finely chopped chilli, then add your lime juice, brown sugar & chopped coriander. Drain your potatoes, put back in the pan, add some butter & freshly chopped chives. Serve the pork with your chive potatoes & mango salsa.