Pork Chops with Leeks in Mustard Sauce
Ingredients:
4 2inch thick bone-in pork rib chops
2 teaspoons salt
2 teaspoons chopped fresh thyme
1 teaspoon finely chopped rosemary
1 teaspoon fresh ground pepper
2 bacon slices, coarsely chopped
2 Leeks, chopped
3 garlic cloves, minced
¼ brandy or white wine
1 cup chicken broth
2 teaspoons freshly chopped sage
2 tablespoons Dijon mustard
1/3 cup crème fraiche or sour cream
Pat chops dry and mix first 4 ingredients in a small bowl. Sprinkle over each side of chops. Let stand to room temperature 1 hour.
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.
I served this with Parmesan Risotto. YUM!
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