4 large, thick pork chops with any bone, fat and rind removed.(You can use various pork chops - loin or shoulder but they must be about 1.5 cm thick.)
8 large or 10 medium leeks
200g (7oz) double cream
150g (5.5 oz) creme fraiche
2 tablespoons chopped fresh herbs - marjoram, thyme. Use less if dried herbs
2 tablespoons butter
Salt and pepper to season.
5 cups of breadcrumbs
Serves 4 people
Seal the pork in a hot frying pan and then lay them out in an oven proof dish. Season them with salt and pepper.
Trim the leeks them chop them finely. Quarter them lengthways and then chop. Sauté the chopped leeks in butter for 5 minutes. Add the fresh herbs and season well.
Tip the leeks over the pork chops - this should give you a layer 1 cm layer and completely cover them.
Mix the cream and creme fraiche and pour on top of the leek layer.
Cover the dish and bake at 180C/Gas Mark 4 for 1 hour. Uncover, sprinkle on the breadcrumbs and bake at 200C/Gas Mark 6 for a further 30 minutes.
The timing on this is not critical. If you are not quite ready to eat when it is cooked, it can be kept warm for a short time or reheated.
Recipe courtesy of Yvonne Taylor