I got a great deal on a bone-in pork roast the other day. It was much too big to actually cook as a roast for us, but perfect for cutting into bone-in pork chops! I really do like bone-in steaks and chops – and chicken, too, for that matter. The flavor is so much more pronounced.

I usually go the quick-and-easy route with boneless whatever just to get it on the table quickly, but when I have the time… Besides, I needed to practice for my life of leisure after winning the $900 million+ Powerball tonight. Almost a billion dollars. That could build one hellava kitchen in our new house – and pay for someone to clean up after me. That would be such a luxury – and Victor would be so happy since he’s the one who cleans up after me most days. I mean, it’s not like I’m a total slob, but I can definitely dirty some pots and pans.

Armed with my trusty knife, I cut six huge chops. I have to admit it was not the neatest butchering job I have ever done, but, I had six edible portions and no waste when I was finished. That’s pretty much all that matters, right?!?

I found a recipe in a 10 year old Bon Appetit that seemed perfect – being that I had all the ingredients in the house – and to work I went!

Pork Chops with Leeks and Mustard Sauce

  • 4 1 1/2″-or thicker bone-in pork chops
  • 2 tsp coarse salt
  • 1 tsp thyme
  • 1 tsp rosemary
  • 1 tsp black pepper
  • 2 bacon slices, coarsely chopped
  • 4 cups thinly sliced leeks
  • 3 garlic cloves, minced
  • 1/4 cup brandy
  • 1 cup chicken broth
  • 1 tsp sage
  • 2 tbsp Dijon mustard
  • 1/3 cup sour cream

Mix the salt, thyme, rosemary, and pepper. Liberally cover the pork chops and let sit at room temperature about an hour.

Saute chopped bacon in a large skillet until crispy. Remove bacon and set aside. Add pork chops to pan with bacon grease and cook about 5 minutes on each side.



Remove pork chops from pan and add leeks.


Cook about 7 minutes or so and then add the garlic. Cook another minute or two and then add the brandy and broth and bring to a boil. Add the cooked bacon and the sage and let simmer a moment.

Nestle the chops into the leeks and simmer about 3 or 4 minutes. Flip the chops and cook another 3-4 minutes or until cooked through.


Remove the chops and set aside. Bring the leeks to a boil until most of the liquid evaporates. Stir in mustard and sour cream and just heat through.


Spoon over pork chops and enjoy!

I served them with broccoli rabe and parslied potatoes.

The pork chops were extremely tender and the sauce really worked well. The flavors all played well together and in each bite there was a hint of bacon, a hint of mustard, a hint of brandy… As silly as it may sound, I could see this sauce atop a nice hamburger steak.

We shall see… In the meantime, there are still three more huge pork chops in the freezer…

Stay tuned…