Creamy Pork And Leek Casserole

• 3/4 cup vegetable stock
• 1 heaped tbsp cornstarch
• 1 tsp dried marjoram
• 2/3 cup heavy whipping cream
• 2 tbsp sunflower oil
• 1 1/4 lb pork loin, cut into 4-5 chops
• 1 pint button mushrooms, halved
• 2 None leeks, trimmed and sliced
• 1/2 cup gouda, shredded

1. Preheat the oven to 400u0b0F. In a medium bowl, mix together the stock, cornstarch, marjoram, and cream, and season with salt and pepper.
2. Heat 1 tbsp oil in a large pan, add the pork, and sear each side for about 3 mins until golden. Remove from the pan.
3. To the same pan, add 1 tbsp oil and the mushrooms and cook for 4-5 mins. Add the cream mixture to the pan to deglaze, then simmer for 2-3 mins.
4. Arrange the leeks in a baking dish and place the pork on top. Pour over the cream mixture then sprinkle with cheese. Bake for 10-12 mins then remove from the oven and serve.

vegetable stock, cornstarch, marjoram, heavy whipping cream, sunflower oil, pork loin, button mushrooms, leeks, gouda

Taken from recipes-plus.com/api/v2.0/recipes/19209 (may not work)