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
  • Easy

Nutrition per serving

  • kcal 712
  • fat 42g
  • saturates 16g
  • carbs 54g
  • sugars 4g
  • fibre 5g
  • protein 34g
  • salt 0.4g


  • 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


  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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