Pork Chops with Leeks in Mustard Sauce

In a Hurry, Family Meal

SERVES: 4

You can flavor-brine these chops using one of the recipes on. Or season the chops, wrap them in plastic wrap, and refrigerate for up to 24 hours; the salt in the seasoning will help make the chops juicy.

INGREDIENTS:

• 1½- to 2-inch-thick bone-in pork rib chops (2½-3 pounds total)
• 2 slices thick-cut bacon, cut crosswise into ¼-inch-wide strips
• 4 cups thinly sliced leeks (white and pale green parts)
• 2 teaspoons chopped garlic
• ¼ cup brandy
• 1 cup homemade pork stock or canned low-sodium chicken broth
• 2 teaspoons chopped fresh sage
• 2 tablespoons Dijon mustard
• ⅓ cup crème fraîche or sour cream
• Salt and freshly ground black pepper

FRESH THYME AND ROSEMARY RUB

• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 2 teaspoons chopped fresh thyme
• 1 teaspoon chopped fresh rosemary

INSTRUCTIONS:

1. Pat the chops dry with paper towels.
2. Rub: Combine all the ingredients for the Fresh Thyme and Rosemary Rub and sprinkle generously over both sides of the chops. (For more flavor and juiciness, wrap the chops in plastic wrap and refrigerate overnight.) Let the chops stand at room temperature for 1 hour.
3. Heat a large heavy skillet over medium heat. Add the bacon and cook, stirring, until lightly crisp. Remove the bacon and set aside. Increase the heat to medium-high, add the chops, and sear until nicely browned on the first side, 3 to 4 minutes. Flip and brown the other side, 3 to 4 minutes more. Remove the chops and set aside.
4. Pour off all but 2 to 3 tablespoons of the fat from the pan, add the leeks, and cook, stirring, until softened, about 7 minutes. Stir in the garlic and cook for 1 minute more. Add the brandy and stock and scrape up any browned bits from the bottom of the pan.
5. Add the bacon and sage, then bury the chops in the leeks and add any accumulated juices. Reduce the heat to a simmer, cover, and cook for 3 to 5 minutes. Turn over the chops, cover, and cook for 3 to 5 minutes more, or until the internal temperature reaches 135°F to 140°F on an instant-read thermometer. Transfer the chops to a warm platter and set aside while you finish the pan sauce.
6. Skim off any surface fat and, if there is still liquid in the pan, reduce until it is just about evaporated. Whisk in the mustard until well incorporated with the leeks. Stir in the crème fraîche and simmer for 2 to 3 minutes, or until lightly thickened. Season to taste with salt and pepper. Spoon the sauce over the chops and serve.

ALTERNATIVE CUTS:

• Pork T-bone loin chops, boneless loin chops, tenderloin medallions, sirloin chops, or blade-end loin chops, all cut 1½ to 2 inches thick.

COOK’S NOTE:

• You can substitute thinly sliced yellow or red onions or a mixture of onions and shallots for the leeks.