Ingredients:
- °360g boneless pork chops
- °1g ground pepper
- °40g leeks (finely chopped)
- °15ml rapeseed oil
- °7g unsalted butter
- °65ml chicken broth
- °10ml Dijon mustard
- °23ml whipping cream (35%)
- °1/4 lemon (juiced)
- °Salt to taste
- °Aluminum foil
Instructions:
1. Prepare the Pork Chops: Pat the pork chops dry with paper towels and season generously with ground pepper. Finely chop the leeks and set aside.
2. Sear the Pork Chops: Heat a heavy-bottomed skillet over medium-high heat. Once hot, add the rapeseed oil and swirl to coat the pan. Add the pork chops and sear for 2 minutes on each side until golden brown. Transfer the chops to a plate, cover with aluminum foil, and keep warm in the oven.
3. Make the Creamy Dijon Sauce: In the same skillet, add the unsalted butter and sauté the chopped leeks over medium-high heat for 3-4 minutes until softened. Pour in the chicken broth and bring to a boil, scraping any browned bits from the bottom of the pan. Stir in the Dijon mustard and whipping cream, and bring to a boil again. Add the lemon juice and return the pork chops to the skillet. Simmer uncovered for 3-4 minutes until the sauce thickens slightly and the pork is tender. Season with salt to taste.
4. Serve: Plate the pork chops hot, drizzled with the creamy Dijon sauce. Pair with your favorite sides for a delicious, satisfying meal.
Enjoy this mouthwatering, restaurant-quality dish in the comfort of your home!
