Pork Chops with Leeks and Dijon Mustard
These are SOOOOO delicious and unique! Definitely a go-to recipe every couple of weeks!
Pork Chops with Leeks and Mustard
- 4 thick cut pork chops
- 1 t. salt
- 2 t. chopped fresh Thyme (or dried works too)
- 1 t. chopped fresh rosemary (or dried too)
- 1 t. pepper
- 1 T. olive oil
- 3 leeks, sliced (white and light green parts only)
- 3 garlic cloves
- 1/4 c brandy (use chicken broth or even apple cider vinegar if not cooking with alcohol)
- 1 c low-sodium chicken broth
- 2 t. chopped fresh sage (or dried)
- 2 T. dijon mustard
How To Create This Masterpiece
- Pat chops dry with a paper towel. Mix the salt, thyme, rosemary, and pepper in a small bowl. Sprinkle the mixture on both sides of the chops and pat to stick. Let stand at room temperature for as long as you can before cooking.
- Heat a heavy large skillet over medium high heat. Add the oil and then the pork shops. Sear until brown, about 4 to 5 minutes per side. Transfer the chops to a plate.
- Add chopped leeks to the pan and add more oil if necessary. Saute about 7 minutes to soften them. Add garlic and stir about a minute. Add brandy and then broth and bring to a boil, scraping the pan. Add sage and stir.
- Nestle chops into the leeks in the pan so that one side touches the bottom of the pan, if possible. Reduce heat to medium-low. Cover and simmer for about 3 minutes. Turn chops over, cover and simmer about 3-5 minutes longer, until cooked through. Transfer chops to a plate and tent with foil.
- Boil the liquid in the pan about 3 minutes until some of it evaporates a little. Turn off the heat. Whisk in mustard. Serve over the chops.
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