Pork chops with leeks, bacon and mustard sauce

Pork Chops with Leeks in Mustard Sauce

Bon Appétit  | May 2009

by Bruce Aidells

yieldMakes 4 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.

I added herbs de provance
And Romano cheese to finish.

ingredients

• 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 you could also use white wine
• 1 cup low-salt chicken broth
• 2 teaspoons finely chopped fresh sage
• 2 tablespoons Dijon mustard
• 1/3 cup créme fraîche or sour cream

preparation

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.  I made these tonight. Used regular store bought chops. I did salt them ahead of time and let them sit for 2 hours. They were very tender and moist! Happy Cooking and thank you for your support! I am almost to 8000 readers!!!!