It IS all about the sauce. And this is the perfect sauce for pork chops or tenderloin. It’s one of those make-in-the-pan-you-cooked-the-pork-in-sauces. It’s quick and easy to prepare and the pan drippings make a perfect base. Leeks and mustard are a really delicious combination. And with the addition of wine, broth and cream, well…what can I say? The pork chops (simply seasoned with salt and pepper and rolled in “The Dredge”) were browned on both sides in an oven-proof skillet. Then, toss in a good, big handful of Trader Joe’s frozen leeks, a bit of white wine and throw the pan in a hot oven for about 6-8 minutes, depending on how thick the chops are.
When you remove the pan from the oven, take the chops out and place the pan on the burner, deglaze with additional white wine. Boil it up, scraping the bits loose from the pan. Remember the handle is HOT, HOT, HOT! Reduce the mixture by about half. Add the broth and the cream; boil it up until the consistency is to your liking. Remove the pan from the burner, whisk in the mustard, the lemon juice. It’s important to add the mustard at the very end, off of the heat source. Mustard can become quite bitter, unpleasantly so, if you boil it. Now, pour the sauce over, under, or all around the pork chops. To quote Ina Garten, “How easy was that?” That’s really all there is to it!
Leek and White Wine-Mustard Cream Sauce
- 1 cup sliced or coarsely chopped leeks (I use Trader Joe’s frozen leeks)
- Pan drippings
- 1 1/4 cups dry white wine
- 3/4 cup chicken broth
- 1/2 cup heavy cream
- 2-3 teaspoons Dijon mustard
- 1-2 teaspoons fresh lemon juice
- Freshly ground black pepper
Add the leeks to the skillet after you’ve browned the pork chops or tenderloins, just before you place the pan in the oven. Add 1/2 cup white wine. Place the skillet in the oven and cook until the chops are done. When you remove the skillet from the oven, take the chops out; tent them and set them aside. Place the skillet on the burner, deglaze with the remaining white wine. Boil it up, scraping the bits loose from the pan; reduce by about half. Add the broth and the cream, boil it up until the sauce is the consistency is to your liking. Remove the pan from the heat source, and whisk in the mustard, the lemon juice. Serve immediately by pouring the sauce over (or under) the pork chops.
NOTE: Remember to add the mustard at the very end, off of the heat source. Mustard can become quite bitter, unpleasantly so, if you boil it. You may add thinly slice, sautéed mushrooms when you add the broth and cream.
Leek and White Wine-Mustard Cream Sauce Recipe©Marcia Lahens 2017. All rights reserved.
You know that little black dress in your closet that’s good for every occasion? Well, this sauce is sort of like that; it’s a nice little sauce to have in your repertoire. You’ll love it more every time you make it. And you will make it often, because as you know…it’s all about the sauce!