Pork Chops with Leeks in Mustard Sauce

• porce: 4 servings

Ingredience

4 1 1/2- to 2-inch-thick bone-in heritage pork rib chops

2 teaspoons coarse kosher salt

2 teaspoons chopped fresh thyme

1 teaspoon finely chopped fresh rosemary

1 teaspoon freshly ground black pepper

2 bacon slices, coarsely chopped

Olive oil (optional)

4 cups thinly sliced leeks (white and pale green parts only; about 3 large)

3 garlic cloves, minced

1/4 cup brandy

1 cup low-salt chicken broth

2 teaspoons finely chopped fresh sage

2 tablespoons Dijon mustard

1/3 cup crème fraîche or sour cream

Pokyny

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.

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.