Pork Chops With Leeks In Mustard Sauce - cooking recipe

Ingredients

4 bone-in heritage pork rib chops (1 1/2 to 2 inches thick)
2 teaspoons coarse kosher salt
2 teaspoons chopped fresh thyme
1 teaspoon finely chopped fresh rosemary
1 teaspoon fresh 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 sodium chicken broth
2 teaspoons finely ichopped fresh sage
2 tablespoons Dijon mustard
1/3 cup creme fraiche or 1/3 cup sour cream

Preparation

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 heavy large skillet over medium heat. Add bacon and saute 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 saute 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\u00b0F to 145\u00b0F, 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 creme fraiche; do not boil. Season with salt and pepper. Spoon over chops.