Pork chops with creamy leeks & new potatoes
New potatoes, raw
700 g, halved or quartered if large
Pork Loin Chops
500 g, 4 x 125 g, fat trimmed
Calorie controlled cooking spray
1 clove(s), crushed
3 medium, large, trimmed and thinly sliced
1 tablespoons, level
2 teaspoons, level
Half Fat Crème Frâiche
2 zest(s) of 1, plus wedges to serve
1 tablespoons, roughly chopped, plus extra to serve
- Cook the potatoes in a large pan of boiling water for 12-15 minutes, or until just tender, then drain and set aside.
- Meanwhile, mist a large pan with cooking spray and set over a medium heat. Add the pork chops and garlic clove and cook for 3 minutes, then turn the pork chops over and cook for a further 2 minutes until golden and cooked through. Transfer to a plate, loosely cover with kitchen foil and set aside.
- Mist the pan with more cooking spray, add the leeks and cook over a medium heat for 4-5 minutes until softened, then stir in both mustards, the crème fraîche and the lemon zest. Season to taste, then bring the mixture to a simmer. Stir in the parsley, then remove from the heat.
- Scatter the extra parsley over the pork chops and serve with the leeks, new potatoes and lemon wedges.