I’ll admit it, I’ve gained some weight. Not a whole lot, but enough that I feel the need to kick my own ass. I’ve gained about 10 pounds since I got married, and I want to lose it. To feel good, to be healthy, to take advantage of my youth and metabolism while I still can.
So I’m tracking what I eat and working out and not accepting delicious things when they’re offered to me. Like, there was a baked brie in the office the other day. And I did not eat one bit of it. That is really hard.
Recipes like this don’t make it any easier. While the concept sounds somewhat healthy (mustard sauce! lean protein! leeks!), in reality, it’s all massive dairy! bacon! alcohol! Not so healthy. I like it when Bon Appetit prints nutritional info, but in this case, I don’t want to know what the nutritional info is. Don’t want to know at all.
It is delicious though. It’s a bit time consuming, a lot of mise-en-place. I would do all of the chopping beforehand, because the cooking goes rather quickly. And you don’t want to overcook those pork chops.
But even if you do, it’ll be ok, because they’ll be covered in mustard creme fraiche, which makes everything better, right?
To offset the unhealthiness of this dish, we served it with brussel sprouts, which are surely packed with something healthy. Healthier than creme fraiche, anyway.
Pork Chops with Leeks in Mustard Sauce
From Bon Appetit
- 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 heavy large skillet over medium heat. Add bacon and sauté 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 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.
Spoon off any fat from cooking liquid in skillet. Boil until all liquid evaporates, about 3 minutes. Whisk in mustard, then crème fraîche; do not boil. Season with salt and pepper.