Saturday, June 15, 2013
2 tbl butter divided
2 tbl olive oil divided
2 C chopped leeks or 1 large white onion chopped
1 C low fat chicken broth
1/2 C dry white wine
2-6 garlic cloves pressed ( depending on how much you love garlic)
1/2 C sour cream
3 tbl dijon mustard
2 tbl chopped fresh chives (dry is fine as well)
1 tbl tarragon fresh (1tsp if dry)
1 tbl dried parsley6-8 small thin cut pork chops (*depending on how many your feeding)
What to do:
Sauce:
In large skillet melt 1tbl butter and olive oil over med/high heat. Add onion, stir, til begins to turn golden, about 5 minutes. Stir in broth, wine, and garlic, let boil 5 minutes. Whisk in mustard and sour cream, cook 1 minute. Set sauce aside in another bowl and clean out out skillet to use for pork chops. 
Pork:
In the same skillet melt another 1tbl butter and 1tbl olive oil over medium heat. Sprinkle both sides of pork with salt and pepper ( and a little garlic powder if your a garlic lover). Sauté til browned and cooked through, about 4 minutes each side depending on thickness. You can work in batches and test the first pork chop by cutting in the middle and making sure it is no longer pink. Transfer pork to a platter when cooked, do not worry about keeping it warm, we are going to add it back to the sauce in a minute.In the skillet just used, blot out with a paper towel some of the oil residue but do not fully clean it out, add the sauce we set aside back to the skillet for 3 minutes. Stir in chives, tarragon, parsley, and season with salt and pepper. Now put pork back in and gently stir so that sauce covers pork pieces. Let sit in the sauce to warm 1-3 minutes. Serve over rice of your choice or mashed potatoes.
Note: I add about 1/4 more of the white wine, broth, sour cream, and mustard if making for more than 3-4 people or if making more than 6-8 pork chops. Everything else I keep the same. If looking for a mash potato recipe please see mama's mashed potatoes on Sheadygoods.com. I also serve with a side salad first!
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