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Pork chops with potato and leek al forno
Fruit and vegetables
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
2 tbsp chopped
rosemary
1
lemon
, juice only
Cooking ingredients
50g/1¾oz anchovy fillets in
oil
, drained
1 tbsp extra virgin
olive oil
40g/1½oz dried
breadcrumbs
sea salt and freshly ground
black pepper
2 tbsp extra virgin
olive oil
, plus extra for serving
Dairy, eggs and chilled
400ml/14fl oz
double cream
Meat, fish and poultry
4
pork chops
, about 2cm/¾in thick, excess fat trimmed
Back to recipe
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