30 minutes – serves 4

  • 30 ml olive oil
  • 4 pork chops
  • 4 cloves of garlic, crushed
  • 4 leeks, cut into 3 cm pieces
  • 250 ml white wine
  • 15 ml wholegrain mustard
  • 100 ml chicken stock
  • 125 ml cream
  • salt and freshly ground black pepper to taste
Heat oil in a pan. Fry chops until brown on both sides. Add garlic and leeks and cook for about 5 minutes. Add wine and allow to reduce by half. Stir in