Leek-Smothered Pork Chops

Pork chops don’t have to be served with applesauce! Mild leeks melt and form a savory-sweet sauce for pork chops.

SERVES 6

1 teaspoon kosher salt

1 teaspoon freshly ground pepper

11⁄4 pounds thin-cut boneless pork chops

2 tablespoons olive oil

1 onion, chopped

2 leeks, chopped

1 cup pork or chicken stock

1⁄4 cup lemon juice

2 tablespoons balsamic vinegar

1 teaspoon fresh thyme leaves

  1. Sprinkle salt and pepper on both sides of each chop.
  2. Heat the oil in a skillet over medium heat and brown the chops on both sides, about 3–5 minutes. Remove to a covered dish to keep warm.
  3. Add the onion and leeks to the pan and sauté until they start to brown, 5–8 minutes.
  4. Return the pork chops to the pan. Add the remaining ingredients. Cover and cook for 15 minutes or until everything is fully cooked and the sauce has thickened.