- Serves: 4
- Cook Time: 20 minutes
- Prep Time: 15 minutes
- Effort: easy
For the champ
- 400 g mashing potatoes, such as King Edward or Maris Piper, quartered
- 2 tbsp milk
- 25 g butter
- 6 spring onions, chopped
For the sauce
- 50 g butter
- 75 g plain flour
- 1 tsp English mustard powder
- 200 ml milk
- 500 ml stock, preferably ham stock
- 1 small bunch flat-leaf fresh parsley, chopped, plus extra sprigs to garnish
For the meat
- 4 bacon chops, rind scored
1. For the champ: put the potatoes into a large pan of boiling, salted water and boil for about 15 minutes, or until tender.
2. For the sauce: melt the 50g butter in a medium saucepan over a medium heat, then stir in the flour and mustard powder and cook for about 1 minute until it foams up, but does not colour. Remove from the heat.
3. Pour the milk and stock into a measuring jug, then gradually stir this into the flour mixture. Return to the heat and bring to the boil, stirring all the time until the sauce is thickened and smooth. Leave the sauce over a very low heat until you are ready to serve.
4. For the chops: heat a large, heavy-based frying pan with a little olive oil, then fry the chops for 10-15 minutes, turning so they brown well on both sides.
5. Meanwhile, drain then mash the potatoes. Beat in the milk, butter and spring onions. Season with plenty of salt and pepper.
6. To serve, stir the parsley into the sauce, remove the chops from the pan and serve with the champ, garnished with parsley sprigs.
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