Creamy Pork with Mustard and Leeks

Charmaine Lu -
  • 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