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    You are in: Home / Recipes / Pork Chops With Leeks in Mustard Sauce Recipe
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    Pork Chops With Leeks in Mustard Sauce

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Realtor by day, Chef by night's Note:

    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. I posted this just the way it was written in the magazine but I always cook my chops for longer than this recipe says. 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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 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. 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. 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. 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.

    Ratings & Reviews:

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    Nutritional Facts for Pork Chops With Leeks in Mustard Sauce

    Serving Size: 1 (654 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 389.4
     
    Calories from Fat 194
    49%
    Total Fat 21.6 g
    33%
    Saturated Fat 9.3 g
    46%
    Cholesterol 85.9 mg
    28%
    Sodium 1041.4 mg
    43%
    Total Carbohydrate 15.8 g
    5%
    Dietary Fiber 2.2 g
    9%
    Sugars 3.8 g
    15%
    Protein 23.2 g
    46%

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