Moyallon smoked sweet cure bacon chop

Serves 4

Difficulty Rating**
Time Rating **


4 Moyallon smoked sweet cure bacon chops
Broighter Gold rapeseed oil
25g butter
Savoy cabbage
400g mashed potato, seasoned
6 spring onions
50ml butter


  1. Heat your oven to 180°c
  2. Blanche you cabbage until soft to the bite. Now mix your warmed mash with the spring onion and butter (loosen with milk if necessary)and form into 8 balls of champ. Wrap each ball with the cabbage, you can secure these with pigs caul or simply pin with cocktail sticks.
  3. Heat an oven proof pan and and seal the chops on each side for about 1-2 minutes. Now transfer to the oven and cook for a further 10 minutes, set aside and rest for 5 minutes.
  4. Place the cabbage parcels into the oven five minutes before you remove the chops.
  5. Serve with a simple gravy and maybe a nice glass of wine.