Bacon Chops with Mustard Glaze

A bacon chop is the most underrated cut in the butcher's window. Somewhere between a rasher and a pork chop, thicker and more forgiving than either, and on the table in the time it takes to set it. I don't know why it isn't in every kitchen on a weeknight.

The glaze is barely a recipe. English mustard, a spoon of honey, a splash of cider vinegar to keep things honest. You mix it in a cup while the chops are in the pan, spread it across the top, and let the grill do the rest. The mustard blooms in the heat, the honey catches and goes dark and sticky at the edges, and the whole thing smells like the kind of evening where you open a beer and sit down without checking your phone.

I wrote it down in the notebook once as: bacon chop, mustard, honey, grill. Five minutes' thought, twenty minutes' cooking. There are few better feelings than putting a warm plate in front of someone and watching them cut into something this simple and this good. We're only making dinner.