Leeks are a stunning part of the onion family and taste particularly good in the colder months of the year when freshly harvested, they can be transformed into many dishes from classic leek and potato soup, gratins, a base for broths or simply burnt as we do here.
Method Burnt leeks
Prepare a grill for high heat. Rinse off any sand and dirt from
leeks and pat dry.
Arrange directly on a tray and grill, turning every few
minutes with tongs, until outsides are completely blackened (leeks
should start to soften and may begin to release some juices),
around 15 minutes.
Drizzle with honey and sherry vinegar once charred ready to
Method for the Pork
Preheat a griddle or heavy based frying pan large enough to
hold the meat until it sizzles when you add a drop of oil.
Season the meat liberally just prior to cooking.
Place the chops on the fat to render before searing on the flat
sides then cook over high heat turning the steak a couple of times
once a rich, dark crust has formed, reducing the heat if the chops
are getting too charred.
Cook 4 to 5 minutes each side pressing the chops with your
thumb. It should be slightly firm to touch and a core temperature
of 60°C before resting.
Finish by adding a large knob of butter to the pan and basting
over the chops for the final couple of minutes.
Leave to rest in a warm place for half the cooking time before
Method for the mustard sauce
Soften the shallot in a knob of butter .
Add a splash of sherry vinegar, teaspoon of Dijon mustard and
reduce a little .
Add the stock and boil to a syrup.
Add the cream and simmer over low heat for 10 minutes.
Finish by folding through the grain mustard and tarragon.
Simply place a chop onto a warm serving plate with the burnt
leeks and the mustard sauce alongside our luxurious butter mash.