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.
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
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."
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.
|3 tsp||olive oil|
|2 tsp||dried sage|
|2 tsp||coarse ground mustard|
|fresh ground black pepper (to taste)|
|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.
Serving size: 1 pork chop with leeks
|Calories 346||Calories from Fat 148|
|% Daily Value|
|Total Fat 17g||26%|
|Saturated Fat 5g||24%|
|Monounsaturated Fat 8g|
|Trans Fat 0g|
|Total Carbohydrates 21g||7%|
|Dietary Fiber 3g||11%|
|Vitamin A 49%||Vitamin C 28%|
|Calcium 12%||Iron 22%|
|Vitamin K 76 mcg||Potassium 763 mg|
|Magnesium 67 mg|