Cream-Braised Pork with Hasselback Potatoes

Ingredients

• Pork and Potatoes

  • 3 1/2 lb (1.6 kg) boneless deboned pork shoulder roast, cut into 4 pieces
  • 2 tbsp butter
  • 1 leek, diced
  • 3/4 cup (180 ml) cider or white wine
  • 2 cups (500 ml) chicken broth
  • 1/2 tsp ground caraway seeds
  • 6 medium potatoes
  • 1/2 cup (125 ml) 35% cooking cream (see note)

• Toppings

  • 3/4 lb (340 g) Brussels sprouts, leaves separated
  • 1/2 cup (125 ml) chicken broth
  • 2 tbsp butter
  • 3 tbsp chives, finely chopped
  • Fresh Parmesan cheese, grated, for serving