If you love leeks, bacon and pork chops you will love this recipe.
- 4 bone-in Circle B Ranch pork chops
- 6 slices of Circle B Ranch Hickory Smoked Bacon
- 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
- ¼ cup brandy
- 1 cup low-salt chicken broth
- 2 teaspoons finely chopped fresh sage
- 2 tablespoons Dijon mustard
- 1/3 cup crème fraiche 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 before cooking.
- Heat heavy large skillet over medium heat. Add bacon and saute until crisp and lightly browned. Using a slotted spoon, transfer bacon to a small bowl. Increase heat to medium-high. Add chops to skillet. Sear until brown, 4-5 minutes per side. Transfer chops to small baking sheet.
- Pour off all but 3 tablespoons of 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 a 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 parts of chops registers 140°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 fraiche; do not boil. Season with salt and pepper, and spoon sauce over the chops to serve.
- Serving Size: 4