Braised Pork Chops with Cream Sauce

Ever since I got my new knife, I love cutting leeks.  Leeks were the worst thing to try to cut with my old knife.  First, I would have to take a running start before every cut.  Then that cut would only make it about halfway down and I would have to tear the rest of the layers of the leek.  It was worth it in the end because leeks are delicious.  They have all the tastiness of onions mixed with garlic but none of the burn or sliminess.  It's like looking into the sun with polarized sunglasses on.  See the beauty, skip the pain.


Pork chops are a magical food.  You can make them sophisticated and decadent or dress them down with lots of sweetness.  Normally, I go the easy applesauce route, but this time I went Little Black Dress with leeks and cream.  Hold on to your top hats.

Ingredients:
4 gorgeous pork chops
1 Tablespoon (or more) bacon grease or butter or lard (oh, the delicious options!)
2 leeks, trimmed
1 small onion
3 musrooms
2 cloves garlic
2 handfuls baby spinach
1 cup heavy cream
1 quart chicken stock (or pork, if you've got it)

Instructions:
1.  slice vegetables except spinach and saute (add salt/pepper!) over medium heat in the fat.
2.  Salt/pepper the chops on both sides and brown 2-3 minutes on each side.  You will have to do some moving of the vegetables so you can fit all the pieces in the same pan with them.  Add more fat as is needed to hear a good sizzle.
3.  When chops are brown on both sides, add stock and cover.  Let the broth braise the chops for about 20 minutes, or until they are well-cooked.  Remove the cover and let the stock reduce until the bubbles are small and sticky.
4.  Remove the chops and turn the heat down to low.  Add the cream and spinach and stir.  Place the chops back in and leave it a few minutes to soak up all the creamy goodness.
5.  Serve with white rice or sweet potatoes.  Or eat the sauce with a spoon.  Delicious.

Serves four hungry adults.

Until next time,
Jaye Anne

This post is a part of Fight Back Fridays and Simply Natural Saturdays.