Ingredients
-
4
-
2
-
2
-
1
-
1
-
2
-
-
4
-
3
-
1/4
-
1
-
2
-
2
-
1/3
-
Directions
Pork Chops With Leeks in Mustard Sauce,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.,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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Steps
|
1
Done
|
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
Done
|
Heat Heavy Large Skillet Over Medium Heat. Add Bacon and Saut 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
Done
|
Pour Off All but 3 Tablespoons Drippings from Skillet (or Add Olive Oil to Make 3 Tablespoons). Add Leeks and Saut 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
Done
|
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 140f to 145f, About 3 Minutes Longer. Transfer Chops to Platter. Tent Loosely With Foil to Keep Warm. |
|
5
Done
|
Spoon Off Any Fat from Cooking Liquid in Skillet. Boil Until All Liquid Evaporates, About 3 Minutes. Whisk in Mustard, Then Crme Frache; Do not Boil. Season With Salt and Pepper. Spoon Over Chops. |
