PORK CHOPS WITH LEEKS IN MUSTARD SAUCE

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Pork Chops with Leeks in Mustard Sauce image

Provided by Bruce Aidells

Categories     Mustard     Marinate     Sauté     Father's Day     Dinner     Pork Chop     Leek     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 14

4 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 bacon slices, coarsely chopped
Olive oil (optional)
4 cups thinly sliced leeks (white and pale green parts only; about 3 large)
3 garlic cloves, minced
1/4 cup brandy
1 cup low-salt chicken broth
2 teaspoons finely chopped fresh sage
2 tablespoons Dijon mustard
1/3 cup créme fraîche or sour cream

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Thomas Butler
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I'm not a big fan of pork chops, but I really enjoyed this dish. The mustard sauce was flavorful and the pork chops were cooked perfectly.


julian jurca
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This was a great recipe! The pork chops were cooked to perfection and the mustard sauce was delicious.


Deundrea Thomas
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I made this dish for my family and they loved it! The pork chops were juicy and flavorful, and the mustard sauce was the perfect complement.


Demon Kid
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The pork chops were a bit dry, but the mustard sauce was very good.


Nasreen Govindasamy
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This dish was absolutely delicious! The pork chops were cooked perfectly and the mustard sauce was incredible. I will definitely be making this again.