Pork chops with potato and leek al forno

1. 1

   Preheat the oven to 180C/160C Fan/Gas 4.

2. 2

   Bring a pot of salted water to the boil and parboil the potatoes for 10 minutes, or until just tender. Drain well and set aside.

3. 3

   Blanch the leeks in another pan of boiling water for 5 minutes until tender, then drain well. Put the potatoes and leeks in a large bowl.

4. 4

   Heat a saucepan and briefly fry the garlic and anchovies in the olive oil, then add the cream and cook gently for 5 minutes, stirring occasionally. Add to the bowl and gently mix with the potatoes and leeks. Season with salt and pepper.

5. 5

   Put the leek and potato mixture in a baking dish. Cover with aluminium foil and bake for 30 minutes. Remove the foil. Scatter the breadcrumbs over the surface, then return to the oven for 5-10 minutes, or until browned on top.

6. 6

   When the potato and leek bake has been returned to the oven start preparing the chops. Preheat the grill to medium-high. Mix together the rosemary, most of the lemon juice, the olive oil and season with a little salt and pepper. Rub the mixture on both sides of the chops.

7. 7

   Grill the chops for 3 minutes on each side. Remove from the heat and leave to rest for 1 minute, then sprinkle with the rest of the lemon juice and a dash of olive oil.

8. 8

   Serve the chops immediately, with the potato and leek al forno alongside.

1 serving ≈ 350 g

Nutrition values are estimates. - means data is unavailable.