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Pork chops with bubble 'n' leek cakes

Contains pork – recipe is for non-Muslims only
A classic combination of pork and mustard with leek bubble and squeak - irresistible!

  • Prep: 15 mins
    Cook: 30 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 712
  • Carbohydrates 54
  • Saturated Fat 16
  • Sugar 4
  • Protein 34
  • Fat 42
  • Fibre 5
  • Salt 0.4

Nutrition per serving

  • Calories 712
  • Carbohydrates 54
  • Saturated Fat 16
  • Sugar 4
  • Protein 34
  • Fat 42
  • Fibre 5
  • Salt 0.4

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

Method

  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.

  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.

  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.

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