Irish Bacon Chops
A quintessential Irish comfort food, these pan-seared bacon chops are delightfully salty, savory, and juicy. Achieved with a perfect golden-brown crust in under 20 minutes, this simple recipe delivers a hearty and satisfying meal reminiscent of a classic Irish kitchen.
For 4 servings
4 steps. 12 minutes total.
- 1
Step 1
- a.Prepare the Chops
- b.Remove the bacon chops from their packaging. Using paper towels, pat them thoroughly dry on all sides. A dry surface is essential for achieving a perfect golden-brown sear.
- c.Season both sides generously with freshly ground black pepper. Do not add salt, as the curing process makes the chops plenty salty.
- 2
Step 2
- a.Sear the Chops
- b.Place a large, heavy-bottomed skillet (cast iron is ideal) over medium-high heat. Add the unsalted butter and allow it to melt and foam.
- c.Carefully lay the bacon chops in the hot pan, ensuring they are not overcrowded. If necessary, cook in two batches to maintain high heat and prevent steaming.
- d.Cook for 4-6 minutes on the first side without moving them. This allows a deep, flavorful crust to develop.
- 3
Step 3
- a.Finish Cooking and Rest
- b.Flip the chops using tongs and cook for another 4-6 minutes on the second side, until cooked through and golden.
- c.For best results, check for an internal temperature of 145°F (63°C) with a meat thermometer.
- d.Transfer the cooked chops to a clean plate or cutting board. Let them rest for 5 minutes. This crucial step allows the juices to redistribute, ensuring a tender and moist chop.
- 4
Step 4
- a.Garnish and Serve
- b.Sprinkle the rested chops with finely chopped fresh parsley for a touch of color and freshness.
- c.Serve immediately with traditional Irish sides like colcannon (mashed potatoes with cabbage), boiled cabbage, or a simple parsley sauce.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For an extra crispy fat cap, use tongs to hold the chops on their fatty edge against the hot pan for 1-2 minutes before searing the flat sides.
- 2Do not overcrowd the pan. Cooking in batches ensures each chop gets a proper sear rather than steaming.
- 3Resist the urge to add salt. Irish bacon is cured and is already very salty. Taste a small piece after cooking before considering any salt.
- 4Letting the chops rest after cooking is non-negotiable for juicy results.
- 5After cooking, deglaze the pan with a splash of water or white wine to scrape up the flavorful browned bits (fond) and create a simple pan sauce to drizzle over the chops.
Adapt it for your goals.
Sweet & Savory Glaze
In the last 2 minutes of cooking, add 1 tablespoon of honey or maple syrup and 1 teaspoon of Dijon mustard to the pan. Toss the chops to coat them in the glaze.
With ApplesWith Apples
After removing the chops, add sliced apples to the pan and sauté in the rendered fat until tender. Serve the apples alongside the chops for a classic pairing.
Herbed ButterHerbed Butter
Instead of plain butter, use a compound butter mixed with thyme or rosemary for an extra layer of aromatic flavor.
Why this is on our healthy list.
Excellent Source of Protein
Pork is a complete protein, providing all essential amino acids necessary for muscle repair, growth, and overall body function.
Rich in B Vitamins
Bacon chops are a good source of several B vitamins, including B1 (thiamine), B3 (niacin), and B12, which are crucial for energy metabolism and nervous system health.
Provides Essential Minerals
This dish offers important minerals like selenium, a powerful antioxidant that protects cells from damage, and phosphorus, which is vital for bone health.
Frequently asked questions
Irish bacon chops, also known as bacon steaks, are thick-cut slices from the loin of the pig. Unlike American bacon which comes from the belly, Irish bacon is much leaner and meatier, similar to a pork chop but cured like bacon.