Special Diet Information

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

Avoid this recipe if you are lactose intolerant.

This is a low sodium recipe.

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

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


"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

The refrigerator light goes on...

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



Pork Chops with Mustard Leeks

Servings: 2 | Serving size: 1 pork chop with leeks

Cooking Time: 30 Minutes

This recipe can be multiplied by 2, 3.

This recipe makes good leftovers. Reheat gently.

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

3 tsp olive oil
1 large leek
2 tsp dried sage
2 tsp coarse ground mustard
1/8 tsp salt
fresh ground black pepper (to taste)
1/4 tsp sugar
2 Tbsp reduced fat sour cream
2 4 ounce boneless pork chops (thick cut)

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.

Nutrition Facts

Serving size: 1 pork chop with leeks

Servings: 2

Amount Per Serving

Calories 346 Calories from Fat 148
% Daily Value
Total Fat 17g 26%
    Saturated Fat 5g 24%
    Monounsaturated Fat 8g
    Trans Fat 0g
Cholesterol 70mg 23%
Sodium 434mg 18%
Total Carbohydrates 21g 7%
    Dietary Fiber 3g 11%
    Sugars 7g
Protein 28g
Vitamin A 49% Vitamin C 28%
Calcium 12% Iron 22%
Vitamin K 76 mcg Potassium 763 mg
Magnesium 67 mg