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Goat's camembert baked pork chops with leeks and mustard |
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| Main courses |
Easy |
4 |
40 min |
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- Preheat the oven to 180°C, 350°F, Gas 4. Place the leeks in the bottom of an ovenproof dish, cut side up.
- Melt the butter in a large frying pan, season the pork with black pepper and fry for 3-4 minutes each side until golden brown, then place on top of the leeks.
- Add the wine to the pan and cook for 2 minutes, then stir in the mustard, cream and sage, simmer for 2 minutes, then pour over the pork and leeks . Place in the oven and cook for 15 minutes.
- Place 2 slices of Goat’s Camembert over each chop and return to the oven for a further 10-12 minutes, until the pork is cooked through , the leeks are tender and the cheese has to melted.
- Serve with rice, garnished with the sage crispy sage leaves.
- Cook’s tip- to make the crispy sage leaves, heat a little oil in a frying pan until hot, then add the sage, cook until the sage is crispy.
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8 baby leeks, sliced in half lengthways
25g unsalted butter
4 pork loin chops or steaks
freshly ground black pepper
150ml dry white wine
2 tbsp wholegrain mustard
4 tbsp goat’s double cream or crème fraiche
2 tbsp freshly chopped sage
150g French Goat’s Camembert
Crispy fried sage leaves
Pork chops and leeks, covered in a creamy mustard and sage sauce, baked in the oven, with slices of creamy rich goat’s Camembert. Delicious served with rice to soak up the sauce.
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