Pork Chops with Leeks in Mustard Sauce Recipe

Looking for an easy Pork Chops with Leeks in Mustard Sauce recipe? Learn how to make Pork Chops with Leeks in Mustard Sauce using healthy ingredients.


Submitted by kathawalker

Makes 2 servings



If you use commercial pork in this recipe, you might want to rub the chops with the salt mixture and let them sit for a full day in the fridge. The long rest will make the meat extra-juicy. Bone-in heirloom rib chops have ample marbling, so the meat will be naturally moist. They don?t need to rest as long with the salt rub?an hour or two should be sufficient. These are some big chops, so you might be able to share.

Recipe Ingredients for Pork Chops with Leeks in Mustard Sauce

2 pork chops
2 teaspoons sea salt
2 teaspoons fresh thyme
1 teaspoon finely fresh rosemary
1 teaspoon black pepper
4 bacon slices (medium+slices,+cooked+(raw+product+packed+20/lb))
1 tablespoon Olive oil
4 cups thinly sliced leeks
3 garlic cloves
2 oz cup brandy
1 cup Organic Low Sodium Chicken Broth
2 teaspoons fresh sage
2 tablespoons Dijon mustard
1/3 cup sour cream

Recipe Directions for Pork Chops with Leeks in Mustard Sauce

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Read More http://www.epicurious.com:80/recipes/food/views/Pork-Chops-with-Leeks-in-Mustard-Sauce-352613#ixzz1pu2LpESz

Categories

Pork, Main Dish

Nutrition Facts
Serving Size 489.7g
Amount Per Serving
Calories
650
Calories from Fat
352
% Daily Value*
Total Fat
39.1g
60%
Saturated Fat
14.6g
73%
Trans Fat
0.0g
Cholesterol
96mg
32%
Sodium
2379mg
99%
Potassium
725mg
21%
Total Carbohydrates
31.8g
11%
Dietary Fiber
5.0g
20%
Sugars
7.2g
Protein
28.8g
Vitamin A 67% Vitamin C 47%
Calcium 23% Iron 39%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
  Good points
  • High in vitamin A
  •   Bad points
  • High in saturated fat
  • High in sodium
  • Join Calorie Count - It's Easy and Free!
    CREATE FREE ACCOUNT
    Advertisement