Pork Chops with Leek and Potato Mash and Onion Gravy
Nutrition per serving
| Calories | 706 kcal |
| Protein | 51.5 g |
| Carbs | 60.9 g |
| Fats | 29.5 g |
| Saturated Fat | 9.5 g |
| Monounsaturated Fat | 15.2 g |
| Polyunsaturated Fat | 3.1 g |
| Sugars | 11 g |
| Fiber | 7.1 g |
| Sodium | 1,914 mg |
Ingredients
| Pork Chop | |
| Potato, flesh and skin | |
| Leeks, (bulb and lower leaf-portion) | |
| Whole Milk (3.25% milk fat) | |
| Red Onion | |
| Chicken Stock Cube | |
| Fresh Rosemary | |
| Cornstarch (Corn flour) | |
| Butter (salted) | |
| Olive Oil | |
| Sugars, granulated |
Preparations
1. Preheat the oven to 200 C (390 F)
1. Preheat the oven to 200 C (390 F)
2. Peel/chop the potatoes into 3cm chunks.
3. Top and tail the leek and slice in half lengthways, then slice in half into 3 pieces lengthways, then finely slice widthways.
4. Peel/finely slice the onion into half-moon shapes.
Cooking Instructions
1. Cook the potatoes in lightly salted boiling water for 10-15 minutes until tender.
In a non-stick pan, heat a tsp of olive oil with ½ a tsp of butter over medium-low heat. Add the onions with the rosemary, a pinch of sugar, salt and pepper, and gently cook the onions for 10 minutes until soft and translucent.
1. Cook the potatoes in lightly salted boiling water for 10-15 minutes until tender.
In a non-stick pan, heat a tsp of olive oil with ½ a tsp of butter over medium-low heat. Add the onions with the rosemary, a pinch of sugar, salt and pepper, and gently cook the onions for 10 minutes until soft and translucent.
2. Meanwhile, in another pan, heat a tsp of olive oil over high heat. Add the leeks with a pinch of salt and pepper and cook for 3-4 minutes until wilted. Remove the pan from heat and set aside.
3. Lightly coat the pork chop in a tsp of olive oil and sprinkle over a pinch of salt and pepper. Cook the pork in a hot pan over high heat for a minute on each side including the sides/rind.
4. Place the pork onto a baking tray with a sprig of rosemary on top and cook in the oven on the middle shelf for 10 minutes. Remove from the oven and set aside to rest for 5 minutes before serving.
5. Once the potatoes are cooked, drain and return to the pot with 1/4 cup of warm milk, a tsp of butter, a pinch of salt and pepper, then mash before stirring in the leeks.
6. To make the gravy, mix ½ a tsp of corn flour with a tbsp of water in a small bowl and mix into a paste. Add the corn flour paste to the pan containing the onions, along with 100ml of water with the stock pot. Cook over a medium-high heat and bring to a bubble. Stir continuously until the gravy thickens.
7. Serve the pork on top of the mash with the gravy drizzled over the top.