Preparation time 15 minutes, cooking time 1 hour 20 minutes.

1. Heat half of the oil in large saucepan, cook chops in batches, until browned lightly all over. Remove from pan.

2. Heat remaining oil in pan, cook leek, stirring until just tender.

3. Add potato, carrot and thyme, then return  chops to pan with stock, simmer, covered about 1 hour or until chops are tender.

Serves 8, per serving 22.1g fat, 1929kj.