Yet another great recipe from epicurious.com, which I’m copying here in case epicurious ever goes out of business and leaves me without it.
I really liked this recipe. While the chops themselves were nothing much, pork chops are pork chops, the leek “sauce” was delicious – though a bit too intense. Spoon only a little bit on the pork chops. It was also great with the plain couscous.
Pork Chops with Leeks in Mustard Sauce
- 4 pork chops
- 2 tsp. kosher salt
- 2 tsp. fresh thyme, chopped
- 1 tsp. fresh rosemary, chopped
- 2 thick bacon slices, chopped
- 3 large leeks, thinly sliced
- 3 garlic cloves, chopped
- 1/4 cup brandy
- 1 cup chicken broth
- 2 tsp. chopped fresh sage leaves
- 2 Tbsp. Dijon mustard
- 1/3 cup sour cream.
Pat the chops dry with kitchen towels. In a small bowl, mix the salt, thyme and rosemary. Sprinkle the seasoning on both sides of the chop. Let chops stand at room temperature for 1 to 2 hours.
Heat a large skillet (one that has a lid) over medium heat. Add the chopped bacon and saute until crisp. Remove the bacon using a slotted spoon. Increase the heat to medium high and add chops to the skillet. Sear until brown, about 5 minutes per side. Remove the chops and set aside.
Turn down the heat under the skillet to medium and add the leeks. Saute until soft, about 7 minutes. Add the garlic and saute for 1 minute. Add the brandy. Add the broth, scrape the browned bits and bring to a boil. Stir in the bacon. Add the sage and stir.
Return the chops to the skillet. Reduce the heat to medium-low and cover the skillet. Simmer for 3 minutes, then turn chops over and then simmer for 3 more minutes. Remove the chops, place in a serving platter, and tent to keep warm.
Spoon any visible fat from the liquid in the skillet. Turn the heat to high and boil until all the liquid evaporates. Whisk in the mustard and then the sour cream. Season with salt and pepper. Spoon over the chops.
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