Leek & Mustard Sauced Pork Chops

 
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!

salt and black pepper to taste

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.

This is very easy to downsize for only one or two people!  Delicious all the way.  Bon Appetit!

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The English Kitchen
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