pork chops with potato and leek al forno

Theo Randall's Italian twist on meat and two veg is full of flavour and super simple to make.

for the potato and leek al forno
1kg/2lb 4oz waxy potatoes, such as Roseval or Charlotte, cut into 2cm/¾in pieces
250g/9oz leeks, cut into 2cm/¾in pieces
1 garlic clove, sliced
50g/1¾oz anchovy fillets in oil, drained
1 tbsp extra virgin olive oil
400ml/14fl oz double cream
40g/1½oz dried breadcrumbs
sea salt and freshly ground black pepper

for the pork chops
2 tbsp chopped rosemary
1 lemon, juice only
2 tbsp extra virgin olive oil, plus extra for serving
4 pork chops, about 2cm/¾in thick, excess fat trimmed

Preheat the oven to 180C/160C Fan/Gas 4.

Bring a pot of salted water to the boil and parboil the potatoes for 10 minutes, or until just tender. Drain well and set aside.

Blanch the leeks in another pan of boiling water for 5 minutes until tender, then drain well. Put the potatoes and leeks in a large bowl.

Heat a saucepan and briefly fry the garlic and anchovies in the olive oil, then add the cream and cook gently for 5 minutes, stirring occasionally. Add to the bowl and gently mix with the potatoes and leeks. Season with salt and pepper.

Put the leek and potato mixture in a baking dish. Cover with aluminium foil and bake for 30 minutes. Remove the foil. Scatter the breadcrumbs over the surface, then return to the oven for 5-10 minutes, or until browned on top.

When the potato and leek bake has been returned to the oven start preparing the chops. Preheat the grill to medium-high. Mix together the rosemary, most of the lemon juice, the olive oil and season with a little salt and pepper. Rub the mixture on both sides of the chops.

Grill the chops for 3 minutes on each side. Remove from the heat and leave to rest for 1 minute, then sprinkle with the rest of the lemon juice and a dash of olive oil.

Serve the chops immediately, with the potato and leek al forno alongside.

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