Leek & Mustard Sauced Pork Chops ~ Simple Delicious Food Recipes

My Todd really loves a good old fashioned pork chops. The kind with the bone still in. I confess I do too. You get a nice lean bit of pork loin and then the meat attached to the bone is succulent almost like a spare rib. You can't lose!

Today I created a delicious creamy leek and mustard sauce to serve with the chops. Todd also loves leeks. I love the flavour of leek, but am not so fussy about the way they make your breath smell . . . but hey, if we are both eating them, not a problem!

If you use low fat milk instead of whole milk, the sauce is not too calorific either, but if you aren't bothered by calories and want something a tiny bit richer, do use whole milk.

I slash the fatty edge of my chops at 1/4 inch intervals. That way they don't curl up when you are browning them. A simple tip that works a charm.

I also only use the white and light green parts of the leeks. They have a much more delicate flavour than the dark. Save the dark for vegetable soup or some such, or for making stock. I keep a pot in my freezer that I add all my veggie scraps to and then just make stock with them when I have enough.

I think you will find that this is not only simple to make, but very delicious, especially when you serve it with a pile of fluffy buttery mash and some cooked veg on the side. Today we had Chantenay carrots. Seriously tasty!

*Leek & Mustard Sauced Pork Chops*

Serves 4

Printable Recipe

Succulent perfectly cooked bone in chops with a tangy grainy mustard and leek sauce. Serve with fluffy mash and a vegetable on the side.

4 bone in pork chops, about 3/4 inch thick

garlic powder and onion powder to taste

salt and black pepper to taste

olive oil

For the sauce:

2 leeks, trimmed, rinsed well and roughly chopped

1 TBS butter

1 TBS grainy Dijon mustard

1 TBS plain flour

240ml milk (1 cup)

salt and black pepper to taste

First make the sauce. Melt the butter in a large saucepan. Add the leeks, Cover and sweat over low heat for about 10 minutes, stirring every now and then, until they are meltingly soft without colouring. Whisk in the flour, and Dijon mustard. Slowly wisk in the milk and cook, stirring until the sauce thickens. If you think it is too thick, you can add a bit more milk to give you the consistency you are happy with. Cook over low heat for about 5 minutes to cook out any flour taste. Season to taste with salt and black pepper. Set aside and keep warm.

Slash the fatty edge of your chops at 1/4 inch intervals. This will help to prevent your chops from curling up. Dust them all over with salt and black pepper to taste, along with some onion and garlic powders. Heat a bit of olive oil in a large skillet. Add the chops and cook over moderate heat for about 7 minutes per side, until golden brown and cooked through.

Pour the sauce into the skillet around the chops and heat through. Serve each chop with some of the sauce spooned over top.