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.