We used to be able to buy bacon chops from the supermarkets, but for some strange reason these seem to have disappeared
from the shelves of those I frequent! Instead, I bought pork chops (mine were boneless - pork steaks, in fact!) and had
a go at home curing myself, following a method from Hugh Fearnley-Whittingstall!

Start the day before you intend to eat these. First, prepare the cure by mixing together 50g sea salt, 25g soft brown sugar,
3 bay leaves crushed into small pieces, 10-12 juniper berries, crushed and a good few grinds of black pepper. Rub this all
over pork chops in a glass dish, cover and refrigerate overnight, but for no more than 24 hours, turning the chops occasionally.
Rinse well and pat dry before cooking. (This would probably be enough curing mixture for about 4 chops.)

To cook the chops, fry in a little olive oil until browned on both sides, then remove to a plate. Add a knob of butter to the pan
and slowly fry 1-2 sliced shallots with a couple of sprigs of fresh thyme until golden and soft, then stir in a Tbs or two of
orange marmalade and a tsp or two of grain mustard, together with a glass of chicken stock. Cook for a few minutes, until
the sauce starts to thicken a little, then add the chops back to the pan and continue simmering for another 3 minutes or so.

I served this with a side dish known as Dutch Mess – which is mashed potato with wilted lettuce. Cook potatoes until soft,
then mash coarsely with a generous amount of butter (leave some texture in this, you don’t want it too smooth!). Season well.
Make a dressing by melting a small amount of butter in a pan and adding a couple of chopped spring onions. Fry for a minute or so,
then add a Tbs wine vinegar and a Tbs of water, together with a Tbs sugar. Tear up some crisp lettuce leaves (little gem is good)
and toss these in the dressing, then mix in with the mashed potatoes. Serve alongside the bacon chops.