Miguel Barclay’s pork chop in mustard and leek sauce
- 1/2 leek, rinsed, trimmed and roughly chopped
- 1tsp wholegrain mustard
- 1 pork chop
- 1tbsp olive oil
- 1tsp plain flour
- 100ml semi skimmed milk
Heat half the olive oil in a pan over a medium heat, add the leek, season and cook until softened.
Once the leeks are soft, add the mustard and flour, stir for 1 min.
Add the milk slowly, stirring continually until a beautiful creamy sauce appears before your eyes.
Meanwhile, in a separate pan, season the pork chop on both sides, then fry in the remaining oil over a medium heat for 7 mins on each side until cooked through and no pink remains. Allow the chop to rest for a few minutes, then serve with the mustard and leek sauce.