Pork Chops with Leeks in Mustard Sauce
Succulent bone-in pork chops seasoned with fresh herbs, served with tender leeks and a rich mustard cream sauce. This elegant dish combines the earthiness of bacon and leeks with the sophisticated flavors of brandy and Dijon mustard.
Ingredients
- •4 piece 1 1/2- to 2-inch-thick bone-in heritage pork rib chops
- •2 teaspoons coarse kosher salt
- •2 teaspoons chopped fresh thyme
- •1 teaspoon finely chopped fresh rosemary
- •1 teaspoon freshly ground black pepper
- •2 slices bacon slices, coarsely chopped
- •2 tablespoons Olive oil (optional)
- •4 cups thinly sliced leeks (white and pale green parts only; about 3 large)
- •3 cloves garlic cloves, minced
- •¼ cup brandy
- •1 cup low-salt chicken broth
- •2 teaspoons finely chopped fresh sage
- •2 tablespoons Dijon mustard
- •⅓ cup créme fraîche or sour cream
Cooking Instructions
- 1.
Pat chops dry with paper towels. Mix 2 teaspoons coarse salt, thyme, rosemary, and 1 teaspoon pepper in small bowl. Sprinkle seasoning mixture on both sides of chops. Let stand at room temperature 1 to 2 hours or wrap and chill up to 1 day.
120 min
- 2.
Heat heavy large skillet over medium heat. Add bacon and sauté until crisp and lightly browned. Using slotted spoon, transfer bacon to small bowl. Increase heat to medium-high. Add chops to skillet. Sear until brown, 4 to 5 minutes per side. Transfer chops to small baking sheet.
10 min
- 3.
Pour off all but 3 tablespoons drippings from skillet (or add olive oil to make 3 tablespoons). Add leeks and sauté until soft, about 7 minutes. Add garlic and stir 1 minute. Add brandy, then broth and bring to boil, scraping up browned bits. Return bacon to skillet; add sage and stir to blend.
10 min
- 4.
Nestle chops in leeks in skillet. Reduce heat to medium-low. Cover; simmer 3 minutes. Turn chops over. Cover; simmer until thermometer inserted into thickest part of chops registers 140°F to 145°F, about 3 minutes longer. Transfer chops to platter. Tent loosely with foil to keep warm.
6 min
- 5.
Spoon off any fat from cooking liquid in skillet. Boil until all liquid evaporates, about 3 minutes. Whisk in mustard, then crème fraîche (do not boil). Season with salt and pepper. Spoon over chops.
5 min