Mustard Cream Pork Chops With Caramelized Leeks

Pork Chops are one of my favourite in the meat category. These Mustard Cream Pork Chops with Caramelized Leeks are delicious!! Cooking with pork is healthy and adds so much flavour.  My grandparents raised a pig each year in Calabria Italy.  They flavoured their food with the pig fat, meat and used every part of the pig.   The Italians in the early 20th century were the masters of living of the grid.  They were learned farmers and forgers.  I am so proud to carry some of that knowledge with me.

From the stories my grandparents told us, pig meat was easy to preserve.  Most of it went towards salami, dried sausages and prosciutto. The sausages were packed in oil and the dried. They would boil all the bones and any meat that came from that and turned into a jelly using vinegar, a headcheese type of recipe. This version is called suzzu and eaten spread over bread.  I ate this as a kid, and still crave it. The pig’s feet were pickled, my nonno loved these.

One pig produced a lot of meat.  Most weighed from 250 lbs to 350 lbs.  My grandparents fed them corn and any leftover food.

A good article on Italy’s favourite white meat  http://ciuitaly.com/blog/files/pork-maiale-italy.php

I like this recipe of mine with a fresh tomato pesto for pork.  It makes me dream of summer and the flavours are clean https://recipesatmytable.com/centre-cut-pork-loin-with-tomato-pesto/

Ingredients

• 1 cup basmati rice
• 2 cups water or vegetable broth
• 1 each of a grated carrot and grated zucchini
• salt and pepper
• 2 to 4 centre cup pork chops ( we like bone-in)
• 1 tablespoon Olive oil
• 1/4 cup white wine
• 1 tsp Italian Seasoning
• 2 tablespoons each of Dijon Mustard, tomato Paste and sour cream
• salt and pepper
• 1 large leek
• 2 tsp olive oil
• 1 tsp sugar
• parsley for garnish

For The Rice

• 1 cup of basmati rice
• 1 large carrot and 1 medium zucchini grated
• 3 cups water or vegetable broth
• 1 tsp salt

Process

In a medium sized pot place the water, rice, shredded carrot and zucchini on high heat.   Once the water comes to a boil, cover and turn heat down to low.  When all the water is gone, about 10 minutes, turn off the heat and let sit.

When I add the broth you can see the vegetables float to the top. 

In a large skillet heat up the olive oil.  Salt and pepper the pork chops and sear on each side. I take a pair of scissor and make a few little slits around the pork chops so they don’t curl-up.Add in the 1/4 cup white wine and Italian seasoning.  Cover and cook on medium for about 5 minutes.

Mix the Dijon Mustard, sour cream and tomato paste and add to the pan.  If it is too thick, add 1/4 cup water.  Cover again and simmer for another 5 minutes. 

While the pork chops are cooking place the washed and sliced leek into a pan with the 2 tsp of olive oil and sprinkle with the sugar.  Let it cook slowly so that the natural sugars come out.  Add a little water to help the process.

Place the pork chop on top of the rice and add the caramelized onions on top. A delicious meal for the family and an elegant one to entertain.