Instructions
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1. Dirty the leeks
Throw your leeks directly onto the hottest part of the coals. Thats right, on the coals! Leave them alone. You want genuine char - blackened on the outside, collapsing and sweet on the inside. About 4–5 minutes per side. Once done, the leeks will bend and flop in the middle when you pick them up! knock off and coal and finely slice the soft, smoky interior. Dont be afraid of the burnt bits! these add real flavour. Set aside.
2. Cook the pork
Season the chops aggressively with salt on both sides. Grill over direct heat for 3–4 minutes per side depending on thickness - you're after a deep golden crust and an internal temp of around 145°F / 63°C. Remove them a few degrees before as they will continue to rise in temperature once off the heat. Rest them on a board for at least 5 minutes while you make the sauce. Don't skip the rest.
3. Build the sauce
In a small saucepan over medium heat, combine the leeks [chopped], cream, BBQ rub [we've used Lumberjaxe Backyard BBQ] and the mustard if you fancy. Heat through for about 5 mins. Salt to taste. 
6. Plate up
Slice the pork chop or serve whole. Spoon the dirty leek sauce generously onto the plate then sit the pork on top!
