Pear & blackberry crumbles
Use pear instead of apple in these individual versions of the classic pud with a crunchy pistachio topping
Pork chops with bubble 'n' leek cakes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4 porkloin chops
- 1 tbsp English mustard
- 1 tbsp thymeleaves only
For the bubble n' leek cakes
- 1kg potatoesdiced
- 50g butter
- 3 leekssliced
- 4 tbsp plain flour
- 3 tbsp sunflower oil
Nutrition: per serving
- kcal712
- fat42g
- saturates16g
- carbs54g
- sugars4g
- fibre5g
- protein34g
- salt0.4glow
Method
step 1
Heat oven to 220C/200C fan/gas 7. Brush pork chops with mustard, press on thyme leaves and cook for 30 mins or until cooked through and golden.
step 2
Meanwhile, boil potatoes in a large pan of salted water for 12 mins or until tender. drain, return to the pan and allow to steam for 2 mins, then mash until smooth.
step 3
Melt butter in a large frying pan. Cook leeks until soft and melting, about 10 mins. Stir into mash with some seasoning and form into 8 cakes. Put flour onto a plate with some more seasoning then dust each potato cake in it. Heat oil in a non-stick frying pan and cook cakes on each side for 2 mins until golden and crisp at the edges. Serve immediately with pork chops.
