Ingredients
- 4 pork loin chops
- 1 tbsp English mustard
- 1 tbsp thyme, leaves only
For the bubble n' leek cakes
- 1kg potatoes, diced
- 50g butter
- 3 leeks, sliced
- 4 tbsp plain flour
- 3 tbsp sunflower oil
Method
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Heat oven to 220C/200C fan/gas 7. Brush pork chops with mustard, press on thyme leaves and cook for 30 mins or until cooked through and golden.
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Meanwhile, boil potatoes in a large pan of salted water for 12 mins or until tender. drain, return to the pan and allow to steam for 2 mins, then mash until smooth.
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Melt butter in a large frying pan. Cook leeks until soft and melting, about 10 mins. Stir into mash with some seasoning and form into 8 cakes. Put flour onto a plate with some more seasoning then dust each potato cake in it. Heat oil in a non-stick frying pan and cook cakes on each side for 2 mins until golden and crisp at the edges. Serve immediately with pork chops.