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Serves 4


1 tbsp. sunflower oil
4 large pork chops
2 leeks, whites only, thickly sliced
1 clove garlic, finely crushed
1 tbsp. all-purpose flour
1 cup chicken bouillon
1 tsp. mustard
1 tbsp. dry white wine
2 oz. Danish Bleu cheese
3 tbsp. half and half cream
1 tsp. salt
1 tsp. coarsely ground black pepper
5 large potatoes, peeled and cut into chunks
1 tbsp. milk
1 tsp. salt
1 tsp. black pepper
1 tbsp. butter, softened
1 tsp. nutmeg
1 head of broccoli, cut into florets
1 tbsp. olive oil
1 tbsp. lemon juice
grated rind of l lemon
3 tsp. toasted sesame seeds


Put sunflower oil into a pot. Add pork chops. Cook for 10 minutes until browned on all sides. Set aside.

Add leeks and cook for 5 minutes until tender. Add garlic, chicken bouillon, mustard, dry white wine, salt, and black pepper. Bring to a boil. Add pork chops and simmer for 20 minutes until chops are tender.

While chops are cooking, put enough water in a pan to hold potatoes. Put a steamer on top of the potato pot. Put potatoes in boiling water. Put broccoli in steamer. Cook for 15 minutes.

Drain potatoes. Add milk, butter, salt, pepper, and nutmeg. Mash well and put in a heated serving dish. Cover and keep warm in a lukewarm oven.

Put broccoli in a heated serving dish. Add olive oil, lemon juice, and sesame seeds. Mix well. Garnish with lemon rind. Cover and keep warm in the oven.

Add cream, Danish Bleu cheese, salt, and black pepper to pork chop mixture. Reduce heat to medium. Cook gently for 5 minutes. Stir occasionally until sauce has thickened and is smooth. Put chop mixture into a serving dish. Serve pork chops hot with creamed potatoes and broccoli.