Pork Chops with Potato and Leek Al Forno

Succulent grilled pork chops served alongside a creamy, oven-baked potato and leek gratin with anchovies and crunchy breadcrumbs.

Comfort Food Pork Potatoes Main Course Roast

Estimated Nutrition

Calories

1062.6

kcal / serving

4250.2 kcal total

Carbs

33.8g

per serving

135.2 g total

Fat

87.1g

per serving

348.4 g total

Protein

35.7g

per serving

142.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

400

Double Cream

Fruits

piece

Lemon

juice only

GrainsCereals

Breadcrumb

dried

Meat

piece

Pork Chop

2cm thick, excess fat trimmed

NutsSeeds

piece

Garlic

sliced

Sea Salt

to taste

Black Pepper

freshly ground, to taste

tbsp

Rosemary

chopped

OilsFats

tbsp

Extra Virgin Olive Oil

for frying

Seafood

Anchovy Fillet

in oil, drained

Vegetables

Potato

waxy variety, cut into 2cm pieces

250

Leek

cut into 2cm pieces

Method

Parboil potatoes in salted water for 10 minutes until just tender, then drain.

Serve the grilled pork chops immediately with the vegetable bake.

Grill chops for 3 minutes per side, rest for 1 minute, and finish with lemon and oil.

Preheat the grill to medium-high and rub chops with rosemary, oil, lemon juice, and seasoning.

Preheat the oven to 180°C.

Remove foil, sprinkle with breadcrumbs, and bake for 10 minutes until browned.

Transfer mixture to a dish, cover with foil, and bake for 30 minutes.

Fry garlic and anchovies in oil, add cream, cook for 5 minutes, and mix into vegetables.

Blanch leeks in boiling water for 5 minutes, drain, and combine with potatoes in a bowl.