Pork Loin Chops with Leek, Mushrooms & Peppers

Donna Adams


I wanted to use up some Leeks before they went bad, and this is what happened, lol! You could sub chicken for the pork, rice or mashed potatoes for the noodles; this is a very versatile recipe, although, I love it just the way it is :-D

pinch tips: Flour, Eggs & Breading Techniques





1 Hr


35 Min




thin pork loin chops (3/4 inch)
kansas city rub (recipe follows)
1 Tbsp
bacon grease
1/2 tsp
herbes de provence
leek, chopped (do not use dark green part)
3/4 c
diced red pepper
1/2 tsp
fine sea salt
1/2 tsp
freshly ground pepper
1 c
frozen peas, thawed
4 oz
sliced mushrooms
1/2 c
sweet vermouth
1/2 c
heavy cream
1 Tbsp
dijon mustard
1 Tbsp
egg noodle, cooked as directed (i like the wide or dumpling noodles)

Directions Step-By-Step

Rub chops with KC rub. Refrigerate at least 6 hours. Melt bacon grease in skillet. Brown chops quickly, about 5 minutes, total. Remove to ovenproof casserole. Sprinkle with Herbes De Provence. In same skillet, sauté leek and peppers until almost tender. Add mushrooms and peas, salt and pepper. Cook on low heat for 3 minutes, stirring a little to combine. Pour over chops. Deglaze skillet with vermouth. Stir in Dijon and cream. Simmer for about 5 minutes. Add butter, stir until melted. Pour sauce over pork and vegetables in casserole. Bake, tightly covered, at 350 for 30 to 40 minutes. Serve over warm egg noodles.
Kansas City Rub

½ c brown sugar
¼ c paprika
1 T. each of the following
Black pepper
Chili powder
Garlic powder
Onion powder
1 t. cayenne

Mix and store in glass jar.

About this Recipe

Course/Dish: Pork, Steaks and Chops
Main Ingredient: Pork
Regional Style: American
Other Tag: Healthy