Pork Chops With Bubble 'n' Leek Cakes
This flavorful recipe combines succulent pork loin chops coated with English mustard and thyme, served alongside crispy potato cakes made with mashed potatoes and sautéed leeks. A delightful meal that is sure to impress your family or guests with its delicious flavors and textures. Enjoy this hearty dish as a comforting and satisfying dinner option that will leave everyone asking for seconds!
— Constant Cookbook
Ingredients
- 4 pork loin chops
- 1 tbsp English mustard
- 1 tbsp thyme , leaves only
- 1kg potatoes , diced
- 50g butter
- 3 leeks , sliced
- 4 tbsp plain flour
- 3 tbsp sunflower oil
Instructions
- 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.
Cook Time
30M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 712 calories
- Fat Content: 42 grams fat
- Saturated Fat Content: 16 grams saturated fat
- Carbohydrate Content: 54 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 34 grams protein
- Sodium Content: 0.4 milligram of sodium
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