Parmentier polenta chips
Try these moreish polenta chips as an alternative to traditional potato fries. Flavoured with rosemary and salt, they make a crowd-pleasing side dish
Pork chop with creamy leeks
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4 thick-cut pork chops
- 2 tsp olive oil
- 2 large leekscut into 1cm-thick discs
- 300ml single cream
- 50g parmesangrated
Nutrition: Per serving
- kcal481
- fat38g
- saturates18g
- carbs4g
- sugars3g
- fibre2g
- protein29g
- salt0.4g
Method
step 1
Heat 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 2
Meanwhile, 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).
