Pork chops with with creamy leek and bacon lardon sauce
- Preparation and cooking time
- Serves 2
Liven up pork chops with a deliciously creamy leek and bacon sauce. This is one of those winter warming suppers that the whole family will love.
- 4 pork chops
- 1 tbsp olive oil
- 2 medium leeks sliced
- 250g bacon lardons
- 2 garlic cloves chopped
- 50 ml white wine
- 1 tsp Dijon mustard
- 200g creme fraiche
- STEP 1Heat a large frying pan until hot, brush the pork chops with olive oil, season with salt and black pepper and fry over a medium heat for 4-5 minutes each side until just cooked through. Remove from the pan and set aside on a plate, covered with a sheet of foil, to keep warm.
- STEP 2Add the leeks to the same frying pan and fry for 3-4 minutes until beginning to turn golden brown. Add the bacon and fry for 2-3 minutes until crisp. Add the garlic and fry for 1 minute. Pour in the wine and bubble for 1 minute before stirring in the mustard and crème fraîche. Season well and allow the sauce to bubble away for a few minutes. Add a splash of water to loosen the sauce if it becomes too thick.
- STEP 3Place 1 pork chop on each serving plate, pour over the creamy sauce and serve with new potatoes and shredded savoy cabbage.