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Prep Time
40 min
Cuisine
British
A nostalgic nod to classic British fare, this dish brings together humble staples leek, onion, pork, thyme and potato. The pork chop flavour is maximised by the pan juices, enhanced with garlic and thyme, providing a lighter version of a cream sauce.
Prep Time
40 min
Cuisine
British
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 490 kJ 93 kcal |
2675 kJ 509 kcal |
Fat of which saturates |
2.8 g 0.9 g |
15 g 5.2 g |
Carbohydrate of which sugars |
10.3 g 2.9 g |
56.1 g 15.8 g |
Fibre | 2.4 g | 13.3 g |
Protein | 7.5 g | 40.7 g |
Salt | 0.05 g | 0.25 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6
Add 2-4 tbsp olive oil and half the thyme to an oven tray
Put in the oven for 5 min or until warmed through
Meanwhile, slice the potatoes into discs (approx 1/2cm thick)
Add the potatoes to the warmed tray, taking care of spitting oil
Coat the potatoes in the oil, season generously with salt and pepper and return to the oven for 30 min or until golden brown
Meanwhile, peel and slice the onion(s) finely
Strip the remaining thyme leaves from their stalks
Add 1-2 tbsp of olive oil to a large pan on a medium heat
Once the oil is hot, add the onion and coat well
Cook for 10 min or until starting to brown and caramelise
Tip: Long and slow is best for optimum sweetness, so be patient and stir occasionally
Meanwhile, cut the leeks in half lengthways and wash carefully to remove any grit from between the leaves
Slice the halves finely
Peel and chop (or grate) the garlic finely
Once the onion is done, push aside to make room for the pork
Add the pork and cook for 3-5 min each side, or until cooked through
Once cooked, transfer the meat and onion to a plate and cover, reserving the pan
Tip: Families may need two pans for this step
Return the pan to a medium heat add the leek and garlic to the pan, scraping any residue from the bottom
Add 50ml (100ml) milk, 20g (40g) butter and the remaining thyme leaves and mix well
Cook for 2-4 min or until the leek softens, adding any resting juice from the pork and season to your taste with salt and pepper
Slice the meat into thin strips (approx. 1/2cm thick)
Plate up the potatoes with the pork on top and add the leek-thyme sauce and caramelised onions around the plate
Enjoy!