Griddled pork chops with creamy leek and bacon sauce recipe

By Anna Burges-Lumsden

  1. Serves 4
  2. Takes 5 minutes to make, 15 minutes to cook
  3. Rating

Liven up pork chops with a deliciously creamy leek and bacon sauce. This is one of those winter warming suppers that the whole family will love.

tried and tested
Griddled pork chops with creamy leek and bacon sauce


  1. 4 pork chops
  2. 1 tbsp olive oil
  3. 2 medium leeks, sliced
  4. 250g bacon lardons or smoked streaky bacon, sliced
  5. 2 garlic cloves, chopped
  6. 50ml white wine
  7. 1 tsp Dijon mustard
  8. 200g crème fraîche


  1. 1. 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.
  2. 2. 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.
  3. 3. Place 1 pork chop on each serving plate, pour over the creamy sauce and serve with new potatoes and shredded savoy cabbage.

Nutritional info

Per serving: 594kcals, 43.9g fat (21.2g saturated), 44.7g protein, 3.4g carbs, 2.5g sugar, 2.4g salt

Chef's tip

Make sure you use full-fat crème fraîche, or the sauce could split or be a little too thin.


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