Pork chops with potato and leek al forno recipe
 Theo Randall's Italian twist on meat and two veg is full of flavour and super simple to make. 1kg/2lb 4oz waxy potatoes, such as Roseval or Charlotte, cut into 2cm/¾in pieces250g/9oz leeks, cut into 2cm/¾in pieces1 garlic clove, sliced50g/1¾oz anchovy fillets in oil, drained1 tbsp extra virgin olive oil400ml/14fl oz double cream40g/1½oz dried breadcrumbssea salt and freshly ground black pepper 1kg/2lb 4oz waxy potatoes, such as Roseval or Charlotte, cut into 2cm/¾in pieces 250g/9oz leeks, cut into 2cm/¾in pieces 1 garlic clove, sliced 50g/1¾oz anchovy fillets in oil, drained 1 tbsp extra virgin olive oil 400ml/14fl oz double cream 40g/1½oz dried breadcrumbs sea salt and freshly ground black pepper 2 tbsp chopped rosemary1 lemon, juice only2 tbsp extra virgin olive oil, plus extra for serving4 pork chops, about 2cm/¾in thick, excess fat trimmed 2 tbsp chopped rosemary 1 lemon, juice only 2 tbsp extra virgin olive oil, plus extra for serving 4 pork chops, about 2cm/¾in thick, excess fat trimmed Method Preheat the oven to 180C/160C Fan/Gas 4.Bring a pot of salted water to the boil and parboil the potatoes for 10 minutes, or until just tender. Drain well and set aside. Blanch the leeks in another pan of boiling water for 5 minutes until tender, then drain well. Put the potatoes and leeks in a large bowl.Heat a saucepan and briefly fry the garlic and anchovies in the olive oil, then add the cream and cook gently for 5 minutes, stirring occasionally. Add to the bowl and gently mix with the potatoes and leeks. Season with salt and pepper.Put the leek and potato mixture in a baking dish. Cover with aluminium foil and bake for 30 minutes. Remove the foil. Scatter the breadcrumbs over the surface, then return to the oven for 5-10 minutes, or until browned on top.When the potato and leek bake has been returned to the oven start preparing the chops. Preheat the grill to medium-high. Mix together the rosemary, most of the lemon juice, the olive oil and season with a little salt and pepper. Rub the mixture on both sides of the chops.Grill the chops for 3 minutes on each side. Remove from the heat and leave to rest for 1 minute, then sprinkle with the rest of the lemon juice and a dash of olive oil. Serve the chops immediately, with the potato and leek al forno alongside. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Bring a pot of salted water to the boil and parboil the potatoes for 10 minutes, or until just tender. Drain well and set aside. Bring a pot of salted water to the boil and parboil the potatoes for 10 minutes, or until just tender. Drain well and set aside. Blanch the leeks in another pan of boiling water for 5 minutes until tender, then drain well. Put the potatoes and leeks in a large bowl. Blanch the leeks in another pan of boiling water for 5 minutes until tender, then drain well. Put the potatoes and leeks in a large bowl. Heat a saucepan and briefly fry the garlic and anchovies in the olive oil, then add the cream and cook gently for 5 minutes, stirring occasionally. Add to the bowl and gently mix with the potatoes and leeks. Season with salt and pepper. Heat a saucepan and briefly fry the garlic and anchovies in the olive oil, then add the cream and cook gently for 5 minutes, stirring occasionally. Add to the bowl and gently mix with the potatoes and leeks. Season with salt and pepper. Put the leek and potato mixture in a baking dish. Cover with aluminium foil and bake for 30 minutes. Remove the foil. Scatter the breadcrumbs over the surface, then return to the oven for 5-10 minutes, or until browned on top. Put the leek and potato mixture in a baking dish. Cover with aluminium foil and bake for 30 minutes. Remove the foil. Scatter the breadcrumbs over the surface, then return to the oven for 5-10 minutes, or until browned on top. When the potato and leek bake has been returned to the oven start preparing the chops. Preheat the grill to medium-high. Mix together the rosemary, most of the lemon juice, the olive oil and season with a little salt and pepper. Rub the mixture on both sides of the chops. When the potato and leek bake has been returned to the oven start preparing the chops. Preheat the grill to medium-high. Mix together the rosemary, most of the lemon juice, the olive oil and season with a little salt and pepper. Rub the mixture on both sides of the chops. Grill the chops for 3 minutes on each side. Remove from the heat and leave to rest for 1 minute, then sprinkle with the rest of the lemon juice and a dash of olive oil. Grill the chops for 3 minutes on each side. Remove from the heat and leave to rest for 1 minute, then sprinkle with the rest of the lemon juice and a dash of olive oil. Serve the chops immediately, with the potato and leek al forno alongside. Serve the chops immediately, with the potato and leek al forno alongside.