Griddled pork chops with creamy leek and bacon sauce

  • Serves 4
  • Hands on time 5 mins, plus 15 mins cooking time
  • Easy
An easy winter warming supper recipe that the whole family will love.

Nutritional info per serving

  • Calories594kcals
  • Fat43.9g (21.2g saturated)
  • Protein44.7g
  • Carbohydrates3.4g (2.5g sugars)
  • Salt2.4g
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  • 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


  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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