As it usually goes, I asked Hubby what he wanted for dinner, and got no answer. So I looked through my ever-increasing list of bookmarked recipes, and decided on Pork Chops with Leeks in Mustard Sauce from Bon Appétit from May of 2009.
You start with cooking up a couple slices of bacon, and then searing the rosemary and thyme-seasoned pork chops in the residual bacon fat. I used the big ones that look like ribeyes rather than the rib chops, because that's what I could find.
Then you remove the chops from the skillet, and start sauteing your leeks.
When the leeks are soft, you throw in some garlic. Then brandy and broth. Plus the bacon and some sage. And then those beautiful chops are nestled among the leeks.
The recipe said 3 minutes per side to get to 140, but they must've used some wimpy chops, because these took about 20 minutes total. You then remove the chops, boil off the liquid, and stir in sour cream and mustard. Serve the chops with the sauce on top or on the side.
I put my chops back in the skillet to keep them warm because Hubby was running late. It's not very pretty, but one of the best pork dishes I've ever cooked. But with bacon, leeks and mustard, how could it go wrong?