Cheesy Leeks and Welsh Pork Chop
Course: main Skill level: easy Serves: 4
4 Welsh pork chops Salt and freshly ground black pepper, to taste For the Hafod Crumb:
2 slices sourdough bread 1 tbs olive oil
1 clove garlic
Small handful parsley, chopped finely
50 g (1¾ oz) Hafod cheese, grated
For the Cheesy Leeks:
1 tsp butter
½ tbs vegetable oil
1 leek, sliced
1 tbs plain flour
200 ml (7 fl oz) milk
½ tsp Dijon mustard 100 g (3½ oz) Welsh Cheddar, grated To Serve: apple sauce; fresh sage; wilted spinach.
1 Place the bread in a food processor and whizz until you have a fine crumb. Heat the olive oil in a frying-pan and fry the crumbs in the oil along with the garlic. Add in
the parsley and sprinkle the cheese on top. Leave to melt slightly and then cool.
2 To make the cheesy leeks, place the butter and oil in a frying-pan, add the sliced leek and sweat until soft but not brown. Add flour and stir in the milk little by little to avoid lumps. Stir in the mustard and add most of the cheese. Melt and stir until thickened, then transfer to a small ovenproof dish and top with the remaining grated cheese. Pop under the grill until browned. Keep hot.
3 Pre-heat the grill until smoking hot. Season the chops on each side, place on the grill and cook for 3 to 4 minutes, then turn over and cook for another 3 to 4 minutes on the other side. Set aside and leave to rest for a few minutes before serving.
4 To serve, place the chops on a plate with the warm cheesy leeks and sprinkle over the cheesy crumb.