Pork Chops with Leeks & Mustard

My boyfriend just got home from spending Christmas in Minnesota, so I wanted to welcome him back with a comforting home-cooked meal. These pork chops with leeks and mustard sauce (adapted from this recipe) did the trick and were even better with the addition of roasted potatoes and brussel sprouts. The combination of soft, oniony leeks and the chops reminded me of one of my favorite recipes, pork chops with apple onion sauce, but were re-invented with the addition of the tangy mustard. It’s the perfect winter comfort food for the upcoming chilly months and quick and easy enough for a busy weeknight dinner.

Pork Chops with Leeks & Mustard Sauce:

• Season 2 bone-in pork chops with salt, pepper, and a sprinkle of chopped thyme and let sit at room temperature for an hour.
• Heat 1 tbsp. olive oil in a skillet and brown chops for 4-5 minutes per side.
• Remove chops, add in 2 thinly sliced leeks,* salt, pepper and cook for 5 minutes, or until tender.
• Pour in 2 tbsp. Sherry, scraping any brown bits from the bottom of the pan, then pour in 1 c. chicken stock.
• Bring liquid to a boil, then return the chops to the pan and cook for another 8-10 minutes, turning once.**
• Remove chops, leaving leeks in the pan.
• Stir 1 tbsp. Dijon mustard and 1-2 tbsp. heavy cream into the leek mixture and season sauce with salt and pepper.
• Divide chops onto plates and spoon sauce over top.

Serves two
*Use white and light green parts only.
**Or until chops are cooked to your liking.