Pork chop with creamy leeks

• thick-cut pork chops↗4
• olive oil↗2 tsp tsp
• large leeks↗2

  cut into 1cm-thick discs

• single cream↗300ml ml
• parmesan↗50g g

  grated

Step-by-step instructions

1. 1

   Heat the oven to 180C/160C fan/gas 4. Season the pork chops, then fry in a large frying pan over a medium heat for 2-3 mins on each side until nicely coloured. Transfer to a baking tray and finish in the oven for 8-12 mins until cooked through (timings depend on the thickness of the chops). Check they’re cooked by inserting a knife into the thickest part – the juices should run clear.

2. 2

   Meanwhile, heat the oil in a frying pan or saucepan over a medium heat and cook the leeks for 3-4 mins until softened and slightly charred. Add the cream, bring to a simmer and cook for 1 min. Remove from the heat and mix in the grated parmesan. Season to taste. Serve the pork with the creamy leeks and polenta chips (see recipe, below).