- 4 pork loin chops
One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…
- 1 tbsp English mustard
- 1 tbsp thyme, leaves only
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
For the bubble n' leek cakes
- 1kg potatoes, diced
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 50g butter
Butter is a dairy product made from separating whole milk or cream into fat and…
- 3 leeks, sliced
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 4 tbsp plain flour
- 3 tbsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
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.
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.
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.