Pork with creamy leek and mustard sauce

This is a perfect week-night night dinner. Simple, fast and fuss free, but delivering delicious flavour and a great serve of comfort. My friends at Symphony Hill asked me to develop some recipes to pair with some of their wines and this pork matches beautifully with their 2006 Viognier. Sacrifice half a glass to use in the recipe. We should always cook with the wine we are drinking because the depth of flavour in the final dish resonates with the wine the accompanies it. This pork would also be fabulous with some smashed potatoes, drizzled with good olive oil, sprinkled with sea salt and finished in the oven to add a little gnarly, crispy goodness.

Serves 4

1 tbpsn olive oil
4 pork loin chops, on the bone
2 cloves garlic, finely chopped
30g butter
2 leeks, white part only, sliced finely
80 ml white wine
1 tbspn wholegrain mustard
100 ml chicken stock
2/3 cup double cream
2 tbspn chopped parsley
sea salt
1 bunch watercress, to serve

Heat a small frying pan over medium heat. Add the garlic, butter and leeks and cook until softened. Turn up the heat a little and add the wine. Cook for a couple of minutes until it reduces a little, then add the mustard and stock, turn the heat down again and simmer gently while you cook the pork. In another pan heat olive oil over high heat and then cook the chops until they are just done, Don’t overcook. A couple of minutes before the pork is cooked add the cream and parsley to the sauce, turn up the heat and stir gently until it thickens slightly. Season to taste with the sea salt. Serve the pork with the sauce spooned over the top, with the watercress on the side as a fresh, slightly peppery accompaniment.

Wine choice: Viognier