Creamy mustard pork

Method

1. Heat 1 tbsp olive oil in a large frying pan and fry 4 pork chops with the garlic over a medium heat for 5 minutes each side. Discard the garlic and set the chops aside, covered with foil to keep warm.
2. Add the leeks to the pan and cook for 6 minutes. Add a glass of white wine to the pan and reduce by two-thirds, then stir in mustard, chicken stock and double cream and season well.
3. Bubble for a couple more minutes, then add chopped fresh parsley and a good squeeze of lemon juice.
4. Sprinkle with fresh flatleaf parsley leaves. Serve the pork and creamy sauce with mashed potato, if you like.