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.