1 garlic clove, sliced
250g/9oz leeks, cut into 2cm/¾in pieces
1 lemon, juice only
2 tbsp chopped rosemary
1kg/2lb 4oz waxy potatoes, such as Roseval or Charlotte, cut into 2cm/¾in pieces
sea salt and freshly ground black pepper
40g/1½oz dried breadcrumbs
50g/1¾oz anchovy fillets in oil, drained
1 tbsp extra virgin olive oil
2 tbsp extra virgin olive oil, plus extra for serving
400ml/14fl oz double cream
4 pork chops, about 2cm/¾in thick, excess fat trimmed