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.