430376-1-eng-GB_090721_007_chopsleek

Griddled pork chops with creamy leek and bacon sauce

  • for 4 people
  • Takes 5 minutes to make, 15 minutes to cook
  • Easy
An easy winter warming suppers that the whole family will love.

Nutritional info per serving

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

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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

METHOD

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

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

From October 2009

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