breadcrumb

Pork Chops with Mustard Leeks

Servings

2

Serving size

1 pork chop with leeks
COOKING TIME
30 Minutes

This recipe can be multiplied and makes good leftovers. Reheat gently.

Serve with Plain Mashed Potatoes or Plain Mashed Potatoes – Low Sodium Version

Pork Chops with Mustard Leeks

Ingredients

3 tsp. Olive oil
1 medium (about l2 ounces) Leeks
2 tsp. Dried or rubbed sage
2 tsp. Coarse ground mustard
1/8 tsp. Salt
1/4 tsp. Sugar
1 to taste Black pepper
2 Tbsp. Reduced fat sour cream
8 ounces Boneless pork chops (2 4-ounce, thick cut chops)

Instructions

Split the leeks lengthwise and rinse well. Slice the leeks crosswise very thinly to create half moons. Keep the white part and the green part separate.

Put 2 teaspoons of the olive oil in a large skillet over medium heat. When hot, add the green part of the leeks. Add the sage and cook over low-medium heat until the leeks are slightly wilted (about 3 minutes).

Add the white part of the leeks and the mustard, stir well, and continue cooking over low-medium heat, stirring frequently. When the white part of leeks are slightly wilted, reduce the heat to low, add the salt, pepper and sugar, stir and then remove from heat.

In a separate large skillet, place 1 tsp. olive oil over medium high heat. When hot, add the pork chops and cook 7-10 minutes on one side.

Turn and cook an additional 7 minutes. Remove from heat and allow to rest. While pork is resting, place the leek mixture back over low-medium heat and add the sour cream. Cook for one minute.

Serve the leek mixture over the pork chops.

Serve this recipe with one of these starch side dishes.

Low Sodium Plain Mashed Potatoes

Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…

Plain Mashed Potatoes

Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…

Print Icon Print Recipe

Would you like to print or download the document?

Add To My Recipe Box

Special Diet Information

Click on the icon for information.

blackfire greenfire blackbottle greenbottle blackVitamin greenVitamin blackstick greenstick blackblub greenbulb

GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.

Lactose

Avoid this recipe if you are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Check for modified food starch in sour cream.

Sodium

This is a low sodium recipe.

Recipe Notes

Leeks cook really fast. In this recipe we wanted them to have some texture, and by keeping the heat lower, they will wilt and soften but will still have some “bite.”

"Anyone that's ever had their kitchen done over knows that it never gets done as soon as you wish it would."

Ronald Reagan, Actor