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Pork Chops with Leek and Garlic Sauce

  • Author: Jaime Hartman
  • Total Time: 1 hour 20 mins
  • Yield: 2 1x


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)


  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.
  • Prep Time: 1 hour
  • Cook Time: 20 mins
  • Category: Entree
  • Cuisine: American