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id
3981
Name
Pan-seared Pork Chops
Main Dish Category
Main Dish
Secondary Dish Category
Pork,
Main Ingredient
Pork Chops
Other Ingredient
Leeks
Number of People
4
List of Ingredients
4 large, bone-in, 1-inch thick pork chops (about 3 lbs)
kosher salt and freshly ground black pepper
2 T olive oil
2 shallots, minced
1 cup leeks, sliced (white and light green parts only), well rinsed
1/4 cup Madeira wine
1 T fresh thyme leaves
1 Tsp. fresh rosemary leaves
1 cup chicken broth
3/4 cup cream
Description
Bring the pork chops to room temperature and season generously with salt and pepper. Heat the oil in a large pan over medium-high heat and sear the chops without moving them until browned on both sides, about 3 minutes on each side (they will not be fully cooked, but still pink in middle). Transfer chops to a plate and tent with foil.
Reduce heat to medium-low and add shallots and leeks to the pan. Saute for 10 minutes until they are tender and golden brown. Turn the heat back up to medium-high, add the Madeira, thyme and rosemary and scrape to release any bits from bottom of pan. Add the chicken broth and cream and bring to a simmer, then return the chops to pan, nestling them into the sauce among the leeks,, and continue to simmer until the pork is just cooked through, with a hint of pink in the middle, (instant read 145 F) about 3 more minutes. The sauce will have reduced and thickened a bit.
Let chops sit in the sauce a couple minutes off the heat. Serve them with a starch of your choice (mashed potatoes, rice, noodles, etc.) with the leek sauce ladled over top.
Time
25 minutes
Cooking Type
StoveTop
Difficulty (1-5)
1
Notes
Nutrition info: 655 calories, 42 g fat, 213 mg cholesterol, 238 mg sodium, 8 g carbohydrates, 1 g fiber, 55 g protein
Origin
The Times
Image