Pork Chops with Leeks in Mustard Sauce

Pork Chops with Leeks in Mustard Sauce
Pork Chops with Leeks in Mustard Sauce might be just the main course you are searching for. This recipe makes 4 servings with 400 calories, 34g of protein, and 18g of fat each. This recipe covers 27% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free and primal diet. If you have créme fraîche, thyme, sage, and a few other ingredients on hand, you can make it. To use up the coarse kosher salt you could follow this main course with the Salty Sweet Granolan and Coconut Yogurt {Sugar Rush Gift Edition #4} as a dessert.

Instructions

1
Pat chops dry with paper towels.
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Paper TowelsPaper Towels
2
Mix 2teaspoons coarse salt, thyme, rosemary, and1 teaspoon pepper in small bowl.
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Coarse SaltCoarse Salt
RosemaryRosemary
PepperPepper
ThymeThyme
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3
Sprinkleseasoning mixture on both sides of chops.
4
Let stand at room temperature 1 to 2 hoursor wrap and chill up to 1 day.
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WrapWrap
5
Heat heavy large skillet over mediumheat.
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Frying PanFrying Pan
6
Add bacon and sauté until crisp andlightly browned. Using slotted spoon,transfer bacon to small bowl. Increase heatto medium-high.
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BaconBacon
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7
Add chops to skillet. Searuntil brown, 4 to 5 minutes per side.
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8
Transferchops to small baking sheet.
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9
Pour off all but 3 tablespoons drippingsfrom skillet (or add olive oil to make 3tablespoons).
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Olive OilOlive Oil
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10
Add leeks and sauté untilsoft, about 7 minutes.
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LeekLeek
11
Add garlic and stir 1minute.
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GarlicGarlic
12
Add brandy, then broth and bring toboil, scraping up browned bits. Return baconto skillet; add sage and stir to blend.
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BrandyBrandy
BrothBroth
SageSage
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13
Nestle chops in leeks in skillet. Reduceheat to medium-low. Cover; simmer 3minutes. Turn chops over. Cover; simmeruntil thermometer inserted into thickest partof chops registers 140°F to 145°F, about 3minutes longer.
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LeekLeek
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14
Transfer chops to platter.Tent loosely with foil to keep warm.
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Aluminum FoilAluminum Foil
15
Spoon off any fat from cooking liquid inskillet. Boil until all liquid evaporates, about3 minutes.
16
Whisk in mustard, then crèmefraîche (do not boil). Season with salt andpepper. Spoon over chops.
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MustardMustard
SaltSalt
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Recommended wine: Chardonnay, Pinot Noir, Riesling

Chardonnay, Pinot Noir, and Riesling are my top picks for Pork Chops. Chardonnay suits simple chops or chops in a butter or cream sauce, dry riesling complements sweet additions like honey mustard or apples, and pinot noir is a safe bet for pork dishes in general. The Chateau Ste. Michelle Indian Wells Chardonnay Wine with a 5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.
Chateau Ste. Michelle Indian Wells Chardonnay Wine
Chateau Ste. Michelle Indian Wells Chardonnay Wine
"Our Indian Wells Chardonnay delivers an appealing tropical fruit character typical of warm sites like the Wahluke Slope. I like this Chardonnay's ripe pineapple and butterscotch flavors and rich, creamy texture. Try it with Scallops, scampi or pasta with rich sauces." - Bob Bertheau
DifficultyHard
Ready In45 m.
Servings4
Health Score27
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