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Pork chops with bubble 'n' leek cakes

Pork chops with bubble 'n' leek cakes

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

A classic combination of pork and mustard with leek bubble and squeak - irresistible!

Nutrition: per serving
HighlightNutrientUnit
kcal712
fat42g
saturates16g
carbs54g
sugars4g
fibre5g
protein34g
low insalt0.4g
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Ingredients

  • 4 pork loin chops
  • 1 tbsp English mustard
  • 1 tbsp thyme , leaves only

For the bubble n' leek cakes

  • 1kg potatoes , diced
  • 50g butter
  • 3 leeks , sliced
  • 4 tbsp plain flour
  • 3 tbsp sunflower oil

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.

Goes well with

Recipe from Good Food magazine, September 2011

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A star rating of 3.4 out of 5.10 ratings
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