Crispy Pork Chop with Burnt Leeks and Gherkin Vinaigrette

Enjoy a pork chop with real flair: golden and crisp outside, juicy within, paired with leeks charred to caramel sweetness and a tangy gherkin vinaigrette. Toasted walnuts add crunch, while sage and Madeira bring aromatic richness—making every bite exciting and satisfying.

By Matt Tebbutt
From Saturday Kitchen
Original recipe from BBC Saturday Kitchen Live.

This crispy pork chop dish scores a Nutri-Score C. The recipe features lean protein from the pork, fibre and nutrients from leeks, and healthy fats from walnuts and walnut oil. The dressing is vibrant with gherkin and vinegar, but the dish includes moderate amounts of butter and oil, which impact the overall score. Enjoy as part of a balanced meal.

Equipment

Ingredients

For the pork chop

• 2 good-quality thick-cut pork chops, on the bone, rind and fat scored
• 2 tbsp olive oil
• 4 fresh sage leaves
• 2 large leeks
• 20g butter
• 50ml Madeira
• Salt and black pepper

For the dressing

• 1 shallot, finely chopped
• 1 garlic clove, crushed
• 8 gherkins, finely chopped
• 2 tbsp sherry vinegar
• 4 tbsp walnut oil
• 1 tbsp chopped fresh chives

To serve

• 2 tbsp toasted and chopped walnuts

Method

1. Prepare the oven and leeks

1. Preheat the oven to 220°C (200°C fan, Gas Mark 7).
2. Char the leeks by holding them over a gas flame, turning until blackened all over.
3. Place the leeks on a baking tray, drizzle with 1 tbsp olive oil, and season with salt and pepper. Roast for 12–15 minutes until tender. Keep warm.

2. Cook the pork chops

4. Season the pork chops well with salt and pepper.
5. Heat an ovenproof pan over medium-high heat. Add 1 tbsp olive oil and place the pork chops in, rind-side down, to render the fat and crisp up.
6. Cook for 4–5 minutes on each side until browned and crisp.
7. Add sage leaves and butter, then transfer the pan to the oven for 6–9 minutes to finish cooking.

3. Make the gherkin vinaigrette and assemble

8. Remove the pork from the oven. Set the crispy sage leaves on top of the chops. Pour in Madeira to deglaze the pan, then set aside to rest for 10 minutes.
9. Mix the dressing ingredients in a small bowl or jug: chopped shallot, crushed garlic, gherkins, sherry vinegar, walnut oil, and chives.
10. Split the leeks open and arrange on a plate. Slice the pork off the bone and place over the leeks. Scatter with toasted walnuts and spoon over the gherkin vinaigrette.

Serve immediately for a dish that’s crispy, savoury, and packed with bold flavours.

Suggested Wine Pairing

This crispy pork chop with burnt leeks and gherkin vinaigrette pairs brilliantly with red or white wines that balance richness and acidity. Here are three great options under £12.50:

• Majestic: Les Jamelles Pinot Noir – Light, fruity, and silky, this pinot noir complements the pork’s succulence and the vinaigrette’s tang.
• Tesco: Finest Marlborough Sauvignon Blanc Tesco Finest Marlborough Sauvignon Blanc – Crisp and zesty, it cuts through the richness of the pork and matches the brightness of the gherkin vinaigrette.
• Sainsbury’s: Taste the Difference Malbec Sainsbury’s TTD Malbec – Juicy and robust, malbec stands up to the charred leeks and walnuts, adding depth to every bite.

What can you serve with this

1. Buttery mashed potatoes – Creamy mash soaks up the delicious vinaigrette and balances the crispy pork.
2. Roasted root vegetables – Carrots, parsnips, or beetroot add sweetness and earthiness, enhancing the burnt leeks.
3. Green salad with a light vinaigrette – Fresh greens provide a crisp contrast to the rich pork and leeks.

FAQs for Crispy Pork Chop with Burnt Leeks and Gherkin Vinaigrette

• Can I use boneless pork chops? Yes, but chops on the bone stay juicier and have more flavour.
• What if I don’t have a gas hob to char the leeks? Use a grill or a very hot oven broiler to get a similar char.
• Can I substitute another vinegar for sherry vinegar? White wine or cider vinegar works well as a substitute.
• Is there a vegetarian alternative for this dish? Try grilling thick slices of aubergine or portobello mushrooms instead of pork.
• How do I know when the pork is cooked? Use a meat thermometer—it should reach 63°C (145°F) for medium doneness.
• Can I make the vinaigrette ahead? Yes, the dressing keeps well in the fridge for a day or two.
• What other nuts can I use instead of walnuts? Hazelnuts or pecans add a lovely crunch and nutty flavour.
• Can I use dried sage? Fresh sage is best, but dried can be used in a pinch—use half the amount.
• How do I store leftovers? Store pork and leeks separately in the fridge for up to two days.

Nutri-score Health Check

This crispy pork chop with burnt leeks and gherkin vinaigrette scores a C on the Nutri-Scale.

Positive Factors: The dish features lean pork chop, fibre-rich leeks, and walnuts for healthy fats and crunch. The gherkin vinaigrette adds zing and nutrients without extra calories.

Negative Factors: The recipe includes butter and olive oil, which contribute to the fat content, and the dish is best enjoyed in moderation.

This score has been automatically calculated from the ingredients in the recipe and is only a guide.