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Pork Chops with Leeks in Mustard Sauce

Pork Chops with Leeks in Mustard Sauce

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This recipe for pork chops with leeks in mustard sauce is a sophisticated yet simple way to serve heritage pork. By seasoning the meat well in advance, you ensure every bite is deeply flavoured and wonderfully tender. The combination of sweet, softened leeks and the sharp kick of Dijon mustard creates a velvety sauce that perfectly complements the savoury notes of the sage and rosemary. It is an excellent choice for a weekend dinner when you want something that feels special without requiring hours of active preparation.

As a high-protein main course, these thick-cut chops provide a satisfying and nutritious meal. Using bone-in rib chops helps the meat stay juicy during the searing and simmering process. Serve this dish alongside some steamed seasonal greens or buttery crushed new potatoes to soak up the delicious mustard cream sauce. Whether you are hosting a small dinner party or looking for an elevated family meal, this comforting dish is sure to become a kitchen favourite.

Ingredients for Pork Chops with Leeks in Mustard Sauce

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 tesked nymalen svartpeppar
2 bacon slices, coarsely chopped
Olive oil (optional)
950ml thinly sliced leeks (white and pale green parts only
about 3 large)
3 vitlöksklyftor, hackade
60ml brandy
240ml low-salt chicken broth
2 teaspoons finely chopped fresh sage
2 matskedar dijonsenap
80ml créme fraîche or soured cream

How to make Pork Chops with Leeks in Mustard Sauce

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 45ml drippings from skillet (or add olive oil to make 45ml ). 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 60°C to 63°C, 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. Spoon over chops.

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