Leek & Mustard Sauced Pork Chops

Wednesday 6 September 2017

My Todd really loves a good old fashioned pork chops.  The kind with the bone still in.  I confess I do too.  You get a nice lean bit of pork loin and then the meat attached to the bone is succulent almost like a spare rib.  You can't lose! 
Today I created a delicious creamy leek and mustard sauce to serve with the chops. Todd also loves leeks.  I love the flavour of leek, but am not so fussy about the way they make your breath smell . . .  but hey, if we are both eating them, not a problem!

If you use low fat milk instead of whole milk, the sauce is not too calorific either, but if you aren't bothered by calories and want something a tiny bit richer, do use whole milk.

I slash the fatty edge of my chops at 1/4 inch intervals.  That way they don't curl up when you are browning them. A simple tip that works a charm.

I also only use the white and light green parts of the leeks.  They  have a much more delicate flavour than the dark.  Save the dark for vegetable soup or some such, or for making stock.  I keep a pot in my freezer that I add all my veggie scraps to and then just make stock with them when I have enough.

I think you will find that this is not only simple to make, but very delicious, especially when you serve it with a pile of fluffy buttery mash and some cooked veg on the side.  Today we had Chantenay carrots.  Seriously tasty!

*Leek & Mustard Sauced Pork Chops*
Serves 4
Succulent perfectly cooked bone in chops with a tangy grainy mustard and leek sauce.  Serve with fluffy mash and a vegetable on the side. 

4 bone in pork chops, about 3/4 inch thick
garlic powder and onion powder to taste
salt and black pepper to taste
olive oil

For the sauce:
2 leeks, trimmed, rinsed well and roughly chopped
1 TBS butter
1 TBS grainy Dijon mustard
1 TBS plain flour
240ml milk (1 cup)
salt and black pepper to taste

First make the sauce. Melt the butter in a large saucepan.  Add the leeks, Cover and sweat over low heat for about 10 minutes, stirring every now and then, until they are meltingly soft without colouring.  Whisk in the flour, and Dijon mustard.  Slowly wisk in the milk and cook, stirring until the sauce thickens.  If you think it is too thick, you can add a bit more milk to give you the consistency you are happy with.  Cook over low heat for about 5 minutes to cook out any flour taste.  Season to taste with salt and black pepper. Set aside and keep warm. 

Slash the fatty edge of your chops at 1/4 inch intervals. This will help to prevent your chops from curling up.  Dust them all over with salt and black pepper to taste, along with some onion and garlic powders.  Heat a bit of olive oil in a large skillet.  Add the chops and cook over moderate heat for about 7 minutes per side, until golden brown and cooked through. 

Pour the sauce into the skillet around the chops and heat through.  Serve each chop with some of the sauce spooned over top.

This is very easy to downsize for only one or two people!  Delicious all the way.  Bon Appetit!


  1. Oh yum! I often do pork chops with a white wine and mustard sauce, but this sounds even better. I must try it next week, now the weather is turning cooler and this is the sort of hearty food we love in autumn.

    1. Yes, the temps are definitely dropping Marie, and this type of meal will be much more in demand! I love the foods of autumn! Thanks for your e-mail! I will be looking for those things! xo

  2. I love pork chops too! I'm so looking forward to butternut squash, sweet potatoes, and all things pumpkin. Lol.

  3. Dear Marie,

    My nomad wife returned from the beach yesterday and she was delighted by this meal. We both love leeks, pork, and mustard, so what's not to like! I served it with mash potatoes and southern-style lima beans (boiled for 2 hours in water, ham base, and black pepper until they almost turn into mush, you need to try this). It was a delightful change from the wonderful fresh Florida seafood she had been feasting on all week! Imagine having to live on pompano, crab, scallops, shrimp, oysters, grouper, and red snapper each day!

    As always, fantastic meals call for generous remuneration, so I have again made a monetary contribution to your butter, eggs, and travel fund. I encourage others to do likewise. It would be tragic to lose our culinary inspiration due to a lack of gratitude. Thanks again!

    1. Once again many thanks William! I cannot imagine having to live on pompano, crap, scallops, shrimp, oysters, grouper and red snapper each day. I have not had red snapper in forever. Scallops, clams and lobster, plus haddock are the seafood which we have in abundance here. I am pleased you both enjoyed this meal. Your lima beans sound lovely. I have been looking for lima beans here. Not a one to be found. Plenty of other kinds, but no lima beans, which is quite weird I think! No such thing as ham base either. It does sound delicious. When I worked for the couple from Mobile, the Mrs used to bring those things back when they went home for visits. Shrimp and grits was a real favorite of theirs. Happy Easter!


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