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Jaime

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Since we started getting a share of a pasture raised local heritage pig, pork chops have become my favorite meat. They taste amazing prepared simply and can easily be dressed up for company like these pork chops with leek sauce. These pork chops are nothing at all like the lean and dry “other white meat” you’d get at the grocery store. First of all, they have a fat cap on them that is almost 2 inches deep. And with that fat, the meat has a juicy porky flavor that leaves no doubt in your mouth that you are eating something special.

This sauce has several optional components, which you can easily omit or substitute depending on your dietary needs and desires and you’ll still have a sauce that makes you want to lick your plate – especially if you make it from homemade pork broth (though chicken broth tastes great too).

I should note that this is the first recipe I’ve written up on this blog that includes a dairy element other than ghee. If you’ve followed my previous posts, you know that when I started this blog I was strictly paleo and then spent a couple months following the autoimmune protocol (AIP) for Crohn’s disease. I was able to reintroduce some foods early on (like potatoes) but others my gut tells me still don’t work very well (almonds, especially treats made from almond flour). Heavy cream and cheese have been the most recent successful reintroductions, though I am still quite cautious of them. This recipe uses a bit of sour cream, which you can omit or substitute with a non-dairy milk like coconut milk.

You may also notice that the picture includes a side dish of white rice. I have discovered that this “safe starch” works very well for me and is now part of my diet on a regular basis (I cook it in bone broth instead of water to make it extra nourishing). If rice doesn’t work for you, serve with cauliflower rice, mashed sweet potato, or another side dish.

Notes for healing diets:

  • To comply with the Specific Carbohydrate Diet (SCD), substitute 24 hour yogurt for the sour cream.
  • To make this dish paleo autoimmune protocol (AIP) friendly, omit the optional sour cream and mustard.
  • People following a low-FODMAP diet will need to omit the garlic and leeks. Instead you could just the green part of of green onions (scallions) as they have a much lower FODMAP content. Also, be cautious of the sour cream as some brands can be moderately high in lactose.
  • If you are doing a Whole30, omit the optional sour cream and the brandy.

Pork Chops with Leeks and Garlic Recipe

Pork Chops with Leek and Garlic Sauce
 
Prep time
Cook time
Total time
 
These pork chops are all dressed up for a fancy dinner with a delicious leek and garlic sauce.
Author:
Recipe type: Entree
Cuisine: American
Serves: 2
Ingredients
  • 2 bone-in pork chops, about 1 inch thick
  • 2 teaspoons dried sage, divided
  • 1 teaspoon dried rosemary
  • 2 cloves garlic, divided
  • ½ teaspoon salt
  • 1 tablespoon coconut oil, lard, bacon grease, or other cooking fat
  • 1 medium leek, cleaned and thinly sliced
  • 1 cup pork or chicken broth, preferably homemade
  • 2 tablespoons brandy (optional)
  • 1 tablespoon gluten-free dijon mustard (optional)
  • 2 tablespoons sour cream (optional)
Instructions
  1. In a small bowl, combine 1 teaspoon dried sage, rosemary, one minced garlic clove, and salt. If you have time, sprinkle pork chops with herb mixture on both sides, cover and place in refrigerator for 4 hours or overnight.
  2. Remove pork chops from refrigerator 1 hour before beginning to cook.
  3. In a medium skillet over medium high heat, melt cooking fat. Sear chops on one side without moving for 3 minutes, flip and sear on other side for 3 minutes. Remove and set aside.
  4. Reduce heat to medium low. Cook leeks until soft (5-7 minutes). Add garlic and cook for 1 minute, stirring constantly.
  5. Add broth and optional brandy, scraping any browned bits with a wooden spoon. Increase heat and bring to a boil.
  6. Return chops to the pan and reduce heat to a simmer. Cover and simmer for 3-5 minutes or until internal temperature of chops is at least 135 degrees F.
  7. Transfer chops to a serving platter and allow to rest while finishing sauce.
  8. Add other teaspoon of sage. Increase heat and allow liquid to reduce. If using optional mustard and sour cream, remove pan from heat and whisk in.
  9. Pour sauce over chops and serve.

 

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Other great paleo-friendly pork chop recipes:

 

Shared on Paleo AIP Recipe Roundtable.

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