Pork Chops with Leeks and Dijon Mustard

Ingredients

• 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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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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