Bigne ' to the leeks

00442 BIGNE ' with LEEKS INGREDIENTS for 4 PEOPLE 2 cloves garlic, 4 pork chops, 2 tablespoons of peanut oil.

For cream puffs: 1, 5 kg leeks, 150 g flour, a tablespoon of olive oil, 2 egg whites, 1 tablespoon chopped cilantro, 1 tablespoon of chopped parsley, salt and pepper.

Peel and cut the garlic into thin slices; carve the pork chops and slip into the garlic.

In a saucepan, heat the meat, 5 minutes per side over high heat in oil; cover and continue cooking for 20 minutes, soft focus.

Meanwhile prepare the cream puffs: eliminate the green part of leeks, clean them well, cut them into small pieces and cook in boiling salted water.

Drain and place on absorbent kitchen paper.

In a salad bowl, mix the flour, oil, salt and pepper; whip the egg whites with a pinch of salt and stir in the flour, too.

Prepare the oil for deep-frying to 180° Dip chunks of Leek in the batter, drain them, then throw them straight into the hot oil.

Let them drain on paper towels, then place them on a serving dish, sprinkle with the parsley and chopped coriander and serve immediately with the pork chops.