Halve leeks lengthwise and rinse under water to remove any dirt or grit. Thinly slice leeks, using white parts along with light and dark green parts, discarding any browned or dried ends. In a 12" skillet, melt 1 tablespoon butter on medium-high. Add leeks to skillet and sprinkle with salt. Cover pan and reduce heat to medium-low. Cook 15 to 20 minutes, stirring occasionally, until leeks are tender. If browning too much, add 1 to 2 tablespoons water to skillet.

Meanwhile, place pork chops between two sheets of plastic wrap and pound with a rolling pin or the flat side of a meat mallet until 1/4" thick. Season pork chops with salt and pepper.

To a shallow bowl, add cheese. In another shallow bowl, beat egg. To a third shallow bowl, add bread crumbs and season with salt and pepper. Working with one piece at a time, dredge pork chops in cheese, then egg, and finally coat in bread crumbs, pressing to adhere. Transfer to a large plate or baking sheet.

To a separate 12" skillet on medium-high, add enough oil to come 1/4" up the sides. Add breaded pork chops and fry 5 minutes per side, until lightly browned and cooked through (registering 145 degrees F on a meat thermometer). Transfer to a paper towel-lined plate or wire rack.

Remove leeks from heat and stir in remaining 1 tablespoon butter until melted. Cut lemon into wedges. Squeeze over pork chops and leeks to serve.

Hannaford fresh Magazine, October November 2023