Ingredients

• 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
• 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

Directions

• 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.