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Pork chop with creamy leeks

A serving of pork chop with creamy leeks

Pork chop with creamy leeks

Name: Pork chop with creamy leeks
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 4 thick-cut pork chops; 2 tsp olive oil; 2 large leeks cut into 1cm-thick discs; 300ml single cream; 50g parmesan grated

Miguel Barclay

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Serves 4

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 4.3 out of 5.10 ratingsRate

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Make Miguel Barcley's pork chops with creamy leeks and polenta chips. It makes a great family meal for a special celebration such as Father's Day

Gluten-free

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Parmentier polenta chips

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Ingredients

Nutrition

Units:

MetricUS

4 thick-cut pork chops
2 tsp olive oil
2 large leeks

cut into 1cm-thick discs
300ml single cream
50g parmesan

grated

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Nutrition: Per serving

kcal481
fat38g
saturates18g
carbs4g
sugars3g
fibre2g
protein29g
salt0.4g

Method

step 1

Heat the oven to 180C/160C fan/gas 4. Season the pork chops, then fry in a large frying pan over a medium heat for 2-3 mins on each side until nicely coloured. Transfer to a baking tray and finish in the oven for 8-12 mins until cooked through (timings depend on the thickness of the chops). Check they’re cooked by inserting a knife into the thickest part – the juices should run clear.
step 2

Meanwhile, heat the oil in a frying pan or saucepan over a medium heat and cook the leeks for 3-4 mins until softened and slightly charred. Add the cream, bring to a simmer and cook for 1 min. Remove from the heat and mix in the grated parmesan. Season to taste. Serve the pork with the creamy leeks and polenta chips (see recipe, below).

Recipe from Good Food magazine, June 2023

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A star rating of 4.3 out of 5.10 ratings

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