PORK CHOPS WITH CIDER LEEKS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season the pork chops on both sides with the fennel seeds and a few pinches each of salt and pepper. Set aside while you prepare the vegetables.
- Melt the butter in a large wide pot or Dutch oven over medium heat. Add the lemon zest strips, garlic and rosemary and cook, stirring, until the garlic is softened, 1 to 2 minutes. Stir in the leeks, sliced fennel, 1/2 teaspoon salt and a few grinds of pepper. Pour in the cider, cover and reduce the heat to medium low. Cook, stirring occasionally, until the leeks and fennel are tender but not browned, 15 to 20 minutes.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Working in two batches if necessary, add the pork chops and cook until well browned but still rosy near the bone, 4 to 5 minutes per side. Transfer to a plate and let rest 5 minutes.
- Discard the rosemary from the leeks and stir in the lemon juice and 1/4 cup fennel fronds; season with salt and pepper. Divide among plates and top with the pork. Drizzle with any accumulated juices from the pork plate and sprinkle with a few more fennel fronds.
Nutrition Facts : Calories 540, Fat 32 grams, SaturatedFat 11 grams, Cholesterol 124 milligrams, Sodium 545 milligrams, Carbohydrate 23 grams, Fiber 4 grams, Protein 40 grams, Sugar 12 grams
ALL-IN-ONE LEEK & PORK POT ROAST
A cheap, easy Sunday lunch. Leeks are at their loveliest when they are slow cooked - they virtually melt
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course
Time 2h15m
Number Of Ingredients 12
Steps:
- Heat oven to 180C/fan 160C/gas 4. I like to untie and unroll the joint then lay 4 bay leaves, the sliced garlic and half the thyme sprigs through it, then retie it. If you're not confident doing this then stab the meat all over and stuff the garlic, bay and thyme into the slits.
- Heat the butter and 1 tbsp oil in a casserole, then spend about 10 mins browning the pork on all sides. Add the onions, then continue to cook for about 5 mins until they start to soften. Add the juniper berries, scatter with sugar and add the vinegar. Simmer for a sec, then tuck the leeks and the rest of the bay and thyme in among the pork. Pour over the wine, cover, then cook in the oven for 1½-1¾ hrs until the meat is tender. The dish may now be cooled, then frozen for up to 1 month. Lift the meat from the pan to a board.
- Season the veg, then use a slotted spoon to lift it into a bowl. Taste the sauce and, if you think it needs it, reduce to intensify the flavour. Serves slices of meat with a bowl of vegetables and the sauce on the side.
Nutrition Facts : Calories 470 calories, Fat 33 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 7 grams sugar, Protein 32 grams protein, Sodium 0.36 milligram of sodium
PORK CHOPS WITH WITH CREAMY LEEK AND BACON LARDON SAUCE
Liven up pork chops with a deliciously creamy leek and bacon sauce. This is one of those winter warming suppers that the whole family will love.
Provided by idancarter93
Time 22m
Yield Serves 2
Number Of Ingredients 8
Steps:
- Heat a large frying pan until hot, brush the pork chops with olive oil, season with salt and black pepper and fry over a medium heat for 4-5 minutes each side until just cooked through. Remove from the pan and set aside on a plate, covered with a sheet of foil, to keep warm.
- Add the leeks to the same frying pan and fry for 3-4 minutes until beginning to turn golden brown. Add the bacon and fry for 2-3 minutes until crisp. Add the garlic and fry for 1 minute. Pour in the wine and bubble for 1 minute before stirring in the mustard and crème fraîche. Season well and allow the sauce to bubble away for a few minutes. Add a splash of water to loosen the sauce if it becomes too thick.
- Place 1 pork chop on each serving plate, pour over the creamy sauce and serve with new potatoes and shredded savoy cabbage.
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