Preheat the oven to 180°C.
Parboil potatoes in salted water for 10 minutes until just tender, then drain.
Blanch leeks in boiling water for 5 minutes, drain, and combine with potatoes in a bowl.
Fry garlic and anchovies in oil, add cream, cook for 5 minutes, and mix into vegetables.
Transfer mixture to a dish, cover with foil, and bake for 30 minutes.
Remove foil, sprinkle with breadcrumbs, and bake for 10 minutes until browned.
Preheat the grill to medium-high and rub chops with rosemary, oil, lemon juice, and seasoning.
Grill chops for 3 minutes per side, rest for 1 minute, and finish with lemon and oil.
Serve the grilled pork chops immediately with the vegetable bake.