- 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 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
- 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.