Pork Chops with Leeks in Mustard Sauce
Pork Chops with Leeks in Mustard Sauce is a flavorful French French Receipes dish prepared with quality ingredients. Pat chops dry with paper towels.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPat 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.