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Braised Pork Chops with Leeks & Carrots
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4 from 1 vote

Braised Pork Chops with Leeks & Carrots

Servings 4 -6
Author Jo Allison


  • 1 kg pork chops or pork loin chops approx 6
  • 2 leeks approx 200g - white and light green parts
  • 3 small carrots approx 280g
  • 2 garlic cloves finely chopped
  • 700 ml chicken stock from stock cube is fine
  • 1 generous teaspoon mixed herbs
  • 1 generous teaspoon sweet paprika
  • small knob of unsalted butter
  • salt & pepper
  • 2 teaspoon cornflour


  • Start by cleaning and slicing the leeks.
  • Melt small knob of butter in a casserole dish and fry the leeks until they soften but don't let them brown. Add finely chopped garlic and let it fry together for another minute or two.
  • Add mixed herbs, paprika and freshly ground pepper and pour over hot chicken stock. Bring to boil.
  • Add pork chops, reduce the heat and simmer covered for approx. 40min. (turning the meat over half way through).
  • Add peeled and chopped carrots (medium dice or half moons will be fine) and cook for another 30-40 min (covered) until pork chops are tender. Feel free to add a splash of water or more stock if needed. Taste and season with some salt and pepper if required.
  • To thicken the gravy put cornflour in a small cup, add couple tablespoons of hot braising liquid and mix well. Add mixture to the pot and stir. Cook for a couple of minutes until gravy thickens.
  • Sprinkle some fresh parsley over the top and serve with creamy mash and greens.
  • Enjoy!