In a frying pan, heat 1 tablespoon of the oil over a medium heat and then fry the leeks for 5 minutes – reserve
Place the potatoes in boiling water and set a timer for 20 minutes
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
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
Turn the pan onto a very low heat whilst you mash the cooked potatoes with the butter, then stir in the fried leeks
Serve your pork chops with the leek mash once cooled.
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!
No Comments