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Your support makes all the difference.I've recently got into delicious bacon chops, especially if they are not too salty. If your butcher can't do bacon chops on the bone, then a thick-cut piece of streaky will do the trick. Good delis and supermarkets stock Tewkesbury mustard. I get mine from Waitrose and it's somewhere between a Dijon and English mustard.
4 bacon chops weighing about 200g each
For the mustard sauce
2 large shallots, peeled and finely chopped
A good knob of butter
2tsp flour
1tsp tomato purée
100ml dry cider
3tsp (or more) Tewkesbury mustard
250ml beef stock
Melt the butter in a thick-bottomed saucepan and gently cook the shallots for 2-3 minutes until lightly coloured. Add the flour and tomato purée and stir well over a low heat for a minute. Gradually add the cider, stirring to avoid lumps forming, and then add the mustard and gradually add the beef stock. Bring to the boil and simmer gently for 20-25 minutes until the sauce has reduced by about two-thirds and thickened.
Remove the rind from the chop. You can cook and crisp this separately if you wish. Season the chop with pepper only. Cook on a ribbed griddle or in a heavy frying pan for about 5-6 minutes on each side then serve with the sauce. Serve with fresh greens, such as purple sprouting broccoli.
Hix Oyster and Chop House, 36-37 Greenhill Rents, Cowcross Street, London EC1 (020-7017 9130; www.restaurantsetcltd.com)
To see Mark Hix's exclusive cookery videos, see http://www.independent.co.uk/hixcooks
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