Pork Chops With Leeks in Mustard Sauce |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is from the May 2009 bon appetit magazine. They did a story about heritage pork which is tastier, smaller and marbled better. I ve just been using regular chops when I make this but if you have access to heritage pork, I'm sure it would take this recipe to a higher level. There's just no way to get them fully cooked in that short amount of time. I basically double their times for the chops. You can figure on this taking a good 40 minutes if you're using the thick chops that are called for. Ingredients:
4 bone-in heritage pork rib chops (1 1/2 to 2 inches thick) |
2 teaspoons coarse kosher salt |
2 teaspoons chopped fresh thyme |
1 teaspoon finely chopped fresh rosemary |
1 teaspoon fresh 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 |
1 cup low sodium chicken broth |
2 teaspoons finely ichopped fresh sage |
2 tablespoons dijon mustard |
1/3 cup creme fraiche or 1/3 cup sour cream |
Directions:
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.
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.
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.
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.
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.
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