RECIPES

Pork chops with leek and potato mash

There are historians who believe that the leek has its origins in the eastern Mediterranean regions. Images have been found in Egyptian tombs describing how Israelis fleeing the country regretted not having taken cucumbers, melons and leeks with them. Apicus, the Roman who created the first cookbook, mentions that the leek is from Egypt and that it should be served on its own, like asparagus. However, today we’ll ignore him. We’ll use the leek to give flavour and texture to a tasty potato mash with a touch of lemon.

Recipe Details

Cooking step by step

The vegetables:

Peel and cut potatoes into large chunks.
Slice leek finely.
First grate lemon, then squeeze lemon.

The puree I:

In a pot, bring water with a pinch of salt to a boil.
Boil potato until tender when pierced with a fork, 10-13min. Drain and set aside in the pot with the lid on.

The puree II:

Heat a dash of oil in a frying pan and sauté leek until softened (do not brown).
Add fried leek to the pot with the drained potatoes.
Also add lemon zest and ricotta. Mash with a hand blender (or fork) until you get a puree.
Season to taste.

The salad:

The dressing: In a small bowl mix honey, mustard, lemon juice and a dash of olive oil.
Your salad: Mix spinach, dried cranberries and walnuts.
Add the dressing.

The pork chops:

Dry the meat with kitchen paper. Season with salt and pepper on both sides.
Heat a dash of oil in a frying pan over high heat. Fry pork chops on both sides for an instant so they get some colour.
Then lower the heat to medium-low and let them cook 2-3 more minutes until they are fully cooked through.

Your meal:

Serve pork chops with salad and the leek-potato mash.

Cooking
step by step

The vegetables:

Peel and cut potatoes into large chunks.
Slice leek finely.
First grate lemon, then squeeze lemon.

The puree I:

In a pot, bring water with a pinch of salt to a boil.
Boil potato until tender when pierced with a fork, 10-13min. Drain and set aside in the pot with the lid on.

The puree II:

The salad:

The dressing: In a small bowl mix honey, mustard, lemon juice and a dash of olive oil.
Your salad: Mix spinach, dried cranberries and walnuts.
Add the dressing.

The pork chops:

Your meal:

Serve pork chops with salad and the leek-potato mash.

Do you want to receive this recipe with the step by step in pdf?

It´s simple, fill in the form and you will have it at your email in less than 3 minutes!

Don´t wait more and feed your inner chef with LetsCook 👇📕

Calories	153,5 Kcal
Fat	3,35 g
of which saturated fat	1,36 g
Carbohydrates	10,09 g
of which sugar	3,01 g
Proteins	5,88 g
Salt	0,13 g

Calories	153,5 Kcal
Fat	3,35 g
of which saturated fat	1,36 g
Carbohydrates	10,09 g
of which sugar	3,01 g
Proteins	5,88 g
Salt	0,13 g

Pork chops with leek and potato mash

Preparation time

Temps de preparació

Dificultat

Difficulty

Ingredients

Necessary utensils

Nutritional information (every 100 grams)

Preparation time

Difficulty

Ingredients

Necessary utensils

Nutritional information (every 100 grams)

Cooking step by step

The vegetables:

The puree I:

The puree II:

The salad:

The pork chops:

Your meal:

Cooking
step by step

The vegetables:

The puree I:

The puree II:

The salad:

The pork chops:

Your meal:

Do you want to receive this recipe with the step by step in pdf?

Would you like to receive the right and necessary ingredientes to prepare this delicious recipe?