Name: Pork chops with bubble 'n' leek cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 4
Cuisine: British
Ingredients: 4 pork loin chops; 1 tbsp English mustard; 1 tbsp thyme leaves only; 1kg potatoes diced; 50g butter; 3 leeks sliced; 4 tbsp plain flour; 3 tbsp sunflower oil

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Pork chops with bubble 'n' leek cakes

Pork chops with bubble 'n' leek cakes

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 30 mins

A star rating of 3.4 out of 5.10 ratingsRate

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A classic combination of pork and mustard with leek bubble and squeak - irresistible!

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Ingredients

Nutrition

Units:

MetricUS

4 pork

loin chops
1 tbsp English mustard
1 tbsp thyme

leaves only

For the bubble n' leek cakes

1kg potatoes

diced
50g butter
3 leeks

sliced
4 tbsp plain flour
3 tbsp sunflower oil

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Nutrition: per serving

kcal712
fat42g
saturates16g
carbs54g
sugars4g
fibre5g
protein34g
salt0.4g

low

Method

step 1

Heat oven to 220C/200C fan/gas 7. Brush pork chops with mustard, press on thyme leaves and cook for 30 mins or until cooked through and golden.
step 2

Meanwhile, boil potatoes in a large pan of salted water for 12 mins or until tender. drain, return to the pan and allow to steam for 2 mins, then mash until smooth.
step 3

Melt butter in a large frying pan. Cook leeks until soft and melting, about 10 mins. Stir into mash with some seasoning and form into 8 cakes. Put flour onto a plate with some more seasoning then dust each potato cake in it. Heat oil in a non-stick frying pan and cook cakes on each side for 2 mins until golden and crisp at the edges. Serve immediately with pork chops.

Recipe from Good Food magazine, September 2011

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A star rating of 3.4 out of 5.10 ratings

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