Pork Chops with Leeks in Mustard Sauce

Adapted from epicurious.com

 

2 1½”-thick pork chops

 

RUB:

1 teaspoon coarse kosher salt

1 teaspoon chopped fresh thyme

1 teaspoon finely chopped fresh rosemary

½ teaspoon freshly ground Melissa’s lemon pepper


2 bacon slices, coarsely chopped

Olive oil (optional)

2 cups thinly sliced Melissa’s leeks (white and pale green parts only; about 2 large)

2 garlic cloves, minced

¼ cup brandy

1 cup low-salt chicken broth

2 teaspoons finely chopped fresh sage

2 tablespoons Dijon mustard

1/3 cup heavy cream

 

Pat chops dry with paper towels. Mix rub ingredients together in a 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 a plate; keep warm.

 

Pour off all but 2 tablespoons drippings from skillet (or add olive oil to make 2 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 liquid reduces by half, about 3 minutes. Whisk in mustard and heavy cream. Season with salt and pepper. Spoon over chops.
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