Pork chop in leek sauce

Miguel Barclay’s pork chop in mustard and leek sauce

Although the pork is the star ingredient, it's the tangy leek sauce that defines this dish

By , 23 February 2017

(38 votes)

Miguel Barclay’s pork chop in mustard and leek sauce
  • 55 Mins

  • Serves: 1

  • Price: 98p per serving

Nutritional Info
Each 330g serving contains
  • Energy

    1602KJ

    383KCAL

    19%
  • Fat

    20.5g

    med

    29%
  • Saturates

    5.0g

    med

    25%
  • Sugars

    5.9g

    low

    7%
  • Salt

    0.92g

    low

    15%
of your reference intake.
Typical energy values per 100g: 485kJ/116kcal.
Ingredients
  • 1/2 leek, rinsed, trimmed and roughly chopped
  • 1tsp wholegrain mustard
  • 1 pork chop
  • 1tbsp olive oil
  • 1tsp plain flour
  • 100ml semi skimmed milk
Method
  • 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.