Creamy Pork with Mustard and Leeks
Back home
1 min read

Creamy Pork with Mustard and Leeks

Creamy Pork with Mustard and Leeks

Ingredients

Method

  • 1 tbsp olive oil
  • 4 pork chops
  • 2 garlic cloves
  • 2 leeks, sliced
  • A glass of white wine
  • 1 tbsp wholegrain mustard
  • 50ml heavy cream
  • 100ml chicken stock
  • 2 tbsp chopped parsley
  • Squeeze of lemon
  • Mashed potato, to serve
  • Heat 1 tbsp of olive oil in a pan and fry the chops with the garlic for 5 mins on each side. Discard the garlic and set the chops aside, keeping them warm. Toss the leeks into the pan and cook for 5 mins. Add the glass of wine to the pan and reduce by ⅔. Stir in the mustard, stock and cream, and season well.
  • Bubble away for a couple of minutes, then add a handful of chopped parsley and a good squeeze of lemon. Sprinkle with some more parsley leaves, and serve the pork chops with sauce spooned generously over the top, and some mash on the side.
20 mins
4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box