Pork chop with creamy leeks
Make Miguel Barcley's pork chops with creamy leeks and polenta chips. It makes a great family meal for a special celebration such as Father's Day
- Serves: 4 persons
- 4thick-cut pork chops
- 2tsp olive oil
- 2large leeks, cut into 1cm-thick discs
- 300ml single cream
- 50g parmesan, grated
Step 1Heat the oven to 180C/160C fan/gas 4. Season the pork chops, then fry in a large frying pan over a medium heat for 2-3 mins on each side until nicely coloured. Transfer to a baking tray and finish in the oven for 8-12 mins until cooked through (timings depend on the thickness of the chops). Check they’re cooked by inserting a knife into the thickest part – the juices should run clear.
Step 2Meanwhile, heat the oil in a frying pan or saucepan over a medium heat and cook the leeks for 3-4 mins until softened and slightly charred. Add the cream, bring to a simmer and cook for 1 min. Remove from the heat and mix in the grated parmesan. Season to taste. Serve the pork with the creamy leeks and polenta chips (see recipe, below).