This recipe from bon appetite caught my interest with pork chops, leeks and bacon. It’s easy, just give yourself some time for the dry rub to work its magic. Serves 4:
Pork Chops with Leeks and Bacon
- 4 1 1/2- to 2-inch-thick bone-in heritage pork rib chops
- 2 teaspoons coarse kosher salt
- 2 teaspoons chopped fresh thyme
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon freshly 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-salt chicken broth
- 2 teaspoons finely chopped fresh sage
- 2 tablespoons Dijon mustard
- 1/3 cup crème fraîche or sour cream
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.
Heat large skillet over medium heat. Add bacon and sauté until crisp and lightly browned. Using slotted spoon, transfer bacon to a small bowl. Increase heat to medium-high. Add chops to skillet and sear until brown, 4 to 5 minutes per side. Transfer chops to a plate.
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.
Boil until almost all liquid in skillet evaporates, about 3 minutes. Whisk in mustard, then crème frâiche; do not boil. Season with salt and pepper. Spoon over chops, serve and enjoy!
My Verdict:
It’s a lot like our favorite with mustard and cornichons, so that’s a good thing. This was really good with the sweetness of the leeks, the saltiness of the bacon and the lingering effects of the brandy going well with the pork chops. Not having bone-in heritage pork chops, I used some lovely boneless ones we had from the butcher and kept an eye on the cooking time. The recipe calls for just the white and pale green part of the leek, but use as much of a leek as you can, just slice them thinner as you move into the darker green parts.
