Developed by The Tidy Kitchen Co.
Serves 4
Approx prep time: 10 minutes
Cooking time: 35 – 40 minutes
Ingredients:
4 x Welsh Pork Chops
2 slices of sourdough
1 tbsp olive oil
1 x garlic clove
50g grated Hafod cheese
Small handful of finely chopped parsley
Freshly ground pepper
Pinch of salt
Cheesy leeks:
1 tsp butter
½ tbsp vegetable oil
1 tbsp plain flour
1 x leek
100g of Welsh cheddar
200ml milk
½ tsp Dijon mustard
Method:
Pre-heat oven to 190°C (fan assisted) / 200°C (non-fan).
Cheesy leeks – sweat leeks in butter and oil until soft but not brown. Add flour and stir in milk bit by bit to avoid lumps
Stir in mustard and add cheese. Melt and stir until thickened then pop into small oven proof pot, and top with grated cheese. Pop under the grill until browned
Crumb – Finely whizz bread until crumbed, fry off in olive oil with grated garlic. Add in finely chopped parsley and sprinkle cheese on top. Leave to slightly melt and then cool
Pork – Season each side with salt and pepper, pre heat grill pan until smoking hot. Place pork on grill and cook for 3-4 minutes before turning over and cooking the same on the other side. Pull from the grill and leave to rest
Assemble with warm cheesy leeks and sprinkle over cheesy crumb
Serving suggestion: Serve with apple sauce, fresh sage, and wilted spinach.
