Pork Chops with Leeks in Mustard Sauce

Ingredients

• 2 slices bacon coarsely chopped
• 1 teaspoon pepper black freshly ground
• 0.3 cup brandy 
• 2 teaspoons kosher salt 
• 0.3 cup cream sour
• 2 tablespoons dijon mustard 
• 1 teaspoon rosemary leaves fresh finely chopped
• 2 teaspoons sage fresh finely chopped
• 2 teaspoons thyme sprigs fresh chopped
• 3  garlic clove minced
• 4 cups leek white green thinly sliced ( and pale parts only; 3 large)
• 1 cup chicken broth 
• 4  pork chops bone-in 2-inch-thick

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• whisk
• kitchen thermometer
• aluminum foil
• slotted spoon

Directions

1. Pat chops dry with paper towels.
2. Mix 2teaspoons coarse salt, thyme, rosemary, and1 teaspoon pepper in small bowl.
3. Sprinkleseasoning mixture on both sides of chops.
4. Let stand at room temperature 1 to 2 hoursor wrap and chill up to 1 day.
5. Heat heavy large skillet over mediumheat.
6. Add bacon and sauté until crisp andlightly browned. Using slotted spoon,transfer bacon to small bowl. Increase heatto medium-high.
7. Add chops to skillet. Searuntil brown, 4 to 5 minutes per side.
8. Transferchops to small baking sheet.
9. Pour off all but 3 tablespoons drippingsfrom skillet (or add olive oil to make 3tablespoons).
10. Add leeks and sauté untilsoft, about 7 minutes.
11. Add garlic and stir 1minute.
12. Add brandy, then broth and bring toboil, scraping up browned bits. Return baconto skillet; add sage and stir to blend.
13. Nestle chops in leeks in skillet. Reduceheat to medium-low. Cover; simmer 3minutes. Turn chops over. Cover; simmeruntil thermometer inserted into thickest partof chops registers 140°F to 145°F, about 3minutes longer.
14. Transfer chops to platter.Tent loosely with foil to keep warm.
15. Spoon off any fat from cooking liquid inskillet. Boil until all liquid evaporates, about3 minutes.
16. Whisk in mustard, then crèmefraîche (do not boil). Season with salt andpepper. Spoon over chops.