These pork chops are all dressed up for a fancy dinner with a delicious leek and garlic sauce.
- 2 bone-in pork chops, about 1 inch thick
- 2 teaspoons dried sage, divided
- 1 teaspoon dried rosemary
- 2 cloves garlic, divided
- 1/2 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)
- 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.
- Remove pork chops from refrigerator 1 hour before beginning to cook.
- 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.
- Reduce heat to medium low. Cook leeks until soft (5-7 minutes). Add garlic and cook for 1 minute, stirring constantly.
- Add broth and optional brandy, scraping any browned bits with a wooden spoon. Increase heat and bring to a boil.
- 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.
- Transfer chops to a serving platter and allow to rest while finishing sauce.
- 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.
- Pour sauce over chops and serve.
- Prep Time: 1 hour
- Cook Time: 20 mins
- Category: Entree
- Cuisine: American