Home > Pork chop recipes > Griddled pork chops with creamy leek and bacon sauce

Griddled pork chops with creamy leek and bacon sauce

Name: Griddled pork chops with creamy leek and bacon sauce
Yield: Serves 4
Cuisine: British recipes
Ingredients: 4 pork chops; 1 tbsp olive oil; 2 medium leeks, sliced; 250g bacon lardons or smoked streaky bacon, sliced; 2 garlic cloves, chopped; 50ml white wine; 1 tsp Dijon mustard; 200g crème fraîche

Published: 30 Sep 09
Updated: 18 Mar 24

An easy winter warming supper recipe that the whole family will love.

Easy
October 2009

Test kitchen approved

Serves 4
Hands on time 5 mins, plus 15 mins cooking time

An easy winter warming supper recipe that the whole family will love.

Nutrition: per serving

Calories: 594kcals
Fat: 43.9g (21.2g saturated)
Protein: 44.7g
Carbohydrates: 3.4g (2.5g sugars)
Salt: 2.4g

Save recipe

Save

Save recipe Print

Rate

Ingredients

4 pork chops
1 tbsp olive oil
2 medium leeks, sliced
250g bacon lardons or smoked streaky bacon, sliced
2 garlic cloves, chopped
50ml white wine
1 tsp Dijon mustard
200g crème fraîche

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Heat a large frying pan until hot, brush the pork chops with olive oil, season with salt and black pepper and fry over a medium heat for 4-5 minutes each side until just cooked through. Remove from the pan and set aside on a plate, covered with a sheet of foil, to keep warm.
Add the leeks to the same frying pan and fry for 3-4 minutes until beginning to turn golden brown. Add the bacon and fry for 2-3 minutes until crisp. Add the garlic and fry for 1 minute. Pour in the wine and bubble for 1 minute before stirring in the mustard and crème fraîche. Season well and allow the sauce to bubble away for a few minutes. Add a splash of water to loosen the sauce if it becomes too thick.
Place 1 pork chop on each serving plate, pour over the creamy sauce and serve with new potatoes and shredded savoy cabbage.