Pork Chops with Leeks in Mustard Sauce

Name: Pork Chops with Leeks in Mustard Sauce
Prep time: 2 h 15 min
Cook time: 30 min
Total time: 2 h 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 piece 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 slices bacon slices, coarsely chopped; 2 tablespoons Olive oil (optional); 4 cups thinly sliced leeks (white and pale green parts only; about 3 large); 3 cloves garlic cloves, minced; ¼ cup brandy; 1 cup low-salt chicken broth; 2 teaspoons finely chopped fresh sage; 2 tablespoons Dijon mustard; ⅓ cup créme fraîche or sour cream

Succulent bone-in pork chops seasoned with fresh herbs, served with tender leeks and a rich mustard cream sauce. This elegant dish combines the earthiness of bacon and leeks with the sophisticated flavors of brandy and Dijon mustard.

4 servings

2 hr 31 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•4 piece 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 slices bacon slices, coarsely chopped
•2 tablespoons Olive oil (optional)
•4 cups thinly sliced leeks (white and pale green parts only; about 3 large)
•3 cloves garlic cloves, minced
•¼ cup brandy
•1 cup low-salt chicken broth
•2 teaspoons finely chopped fresh sage
•2 tablespoons Dijon mustard
•⅓ cup créme fraîche or sour cream

Cooking Instructions

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.
120 min
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.
10 min
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.
10 min
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.
6 min
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.
5 min

Pork Chops with Leeks in Mustard Sauce

4 servings

2 hr 31 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•4 piece 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 slices bacon slices, coarsely chopped

•2 tablespoons Olive oil (optional)

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

•3 cloves garlic cloves, minced

•¼ cup brandy

•1 cup low-salt chicken broth

•2 teaspoons finely chopped fresh sage

•2 tablespoons Dijon mustard

•⅓ cup créme fraîche or sour cream

Cooking Instructions

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.

120 min

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.

10 min

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.

10 min

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.

6 min

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.

5 min