Pork and Apple with Leek Mash

This is a deliciously sweet dinner, which is ideal for the weekend, when you hopefully have a little extra time on your hands. I don’t often eat pork, but when I do, I’m reminded of how delicious it is. Annabelle always gives this meal a really good go, which surprised me at first as she usually prefers red meat, I have a feeling the sweet apple sauce might have something to do with it!

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Pork & Apple with Leek Mash

Prep Time: 15 mins
Cook Time: 30 mins
Yields: 4


  • 2 tablespoons olive oil
  • 1 leek, sliced into thin rounds
  • 3 large potatoes, peeled and quartered
  • 4 pork chops
  • 1 onion, sliced
  • 2 teaspoons dried sage
  • 2 eating apples, cored and cut into wedges
  • 300ml chicken stock
  • 2 teaspoon Dijon mustard
  • A knob of unsalted butter


  1. In a frying pan, heat 1 tablespoon of the oil over a medium heat and then fry the leeks for 5 minutes – reserve
  2. Place the potatoes in boiling water and set a timer for 20 minutes
  3. Whilst the potatoes boil, heat the remaining tablespoon of oil in a large pan over a medium heat and fry each pork chop for 2 minutes on each side and then set aside
  4. In the pan you used to fry the chops, fry the onion, sage and apple for 6 minutes, then add the stock and mustard - allow to simmer for 8 minutes
  5. Turn the pan onto a very low heat whilst you mash the cooked potatoes with the butter, then stir in the fried leeks 
  6. Serve your pork chops with the leek mash once cooled.

Additional Info

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