As one of the most prominent British food writers, Sophie Grigson has a string of cookery books to her name including Sophie Grigson’s Herbs, The First Time Cook, and most recently Vegetables. She is a regular writer for the Independent, the Evening Standard, and the Sunday Times.
Method for pork chops
Preheat the oven to 170°C/ 325°F/ Gas Mark 3.
Score the chops lightly on both sides, and make small cuts
across the fat on the sides to prevent curling.
Cut the clove of garlic in half and over both sides of each
Throw away the used garlic clove.
Brush both sides of each chop with olive oil, then season
lightly with salt and pepper.
Make a bed of the thyme, rosemary and bay leaves in an
oven-proof dish just large enough to take the pork chops in a
Scatter over the fennel seeds.
Lay the pork chops on this aromatic bed.
Brown the pork chops lightly under the grill (unless the grill
is in you oven, in which case, brown swiftly on a very hot griddle
pan and return to the dish) then cover with foil and transfer to
Bake for 40-45 minutes.
Meanwhile, chop the garlic very finely and mix with the parsley
and orange zest.
Just before serving, pour any excess fat off from the
Method for creamed leeks
Cut the leeks into 4-5cm (1 ½ -2") lengths, then shred them
Melt the butter in a wide pan and add the leeks.
Stir to mix then add the orange juice and a little salt and
Cover and simmer gently together for 10 minutes or so, stirring
occasionally, until the leeks and tender.
Uncover and boil off most of the watery juices until all that
remains are a few tablespoonfuls of buttery liquid.
Now sprinkle with the flour and stir to mix evenly.
Gradually add the milk, stirring, and then add the orange
Bring to the boil and simmer and cook for 3-5 minutes until
very thick and creamy. If absolutely necessary, add a little more
Season with salt and pepper and stir in the lemon juice.
Taste and adjust seasoning.
If not using immediately spear a small knob of butter on the
tip of a knife and rub over the surface to prevent skin
Reheat gently, stirring frequently to prevent catching, before
Spoon the leeks into the centre of the plate, top with a pork
chop and sprinkling of gremolata.