• 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 1
    Heat 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 2
    Add 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 3
    Place 1 pork chop on each serving plate, pour over the creamy sauce and serve with new potatoes and shredded savoy cabbage.

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