2 thick bacon loin chops, trimmed of excess fat (or use gammon steaks)
1 tsp olive oil
knob of butter
1 large onion, thinly sliced
1 tsp thyme leaves
2 tbsp Seville orange marmalade
1 tsp wholegrain mustard
300ml chicken stock
Season the bacon chops with pepper
(no need to add extra salt). Heat the oil
in a non-stick frying pan, then sizzle and
brown the chops over a medium heat
for 5 mins, turning once. Lift onto a plate.
Add the butter to the pan. Once it looks
foamy, stir in the onion and thyme, and
fry very gently for 15 mins until the onion
is soft and golden. Stir in the marmalade,
mustard and stock, then simmer for
2 mins until it starts to thicken to a sauce.
Add the chops back to the pan, simmer
for 3 mins more, then serve.