pork loin chops with leek, mushrooms & peppers
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
prep time
1 Hr
cook time
35 Min
method
Bake
yield
4 serving(s)
Ingredients
- 4 - thin pork loin chops (3/4 inch)
- - kansas city rub (recipe follows)
- 1 tablespoon bacon grease
- 1/2 teaspoon herbes de provence
- 1 - leek, chopped (do not use dark green part)
- 3/4 cup diced red pepper
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon freshly ground pepper
- 1 cup frozen peas, thawed
- 4 ounces sliced mushrooms
- 1/2 cup sweet vermouth
- 1/2 cup heavy cream
- 1 tablespoon dijon mustard
- 1 tablespoon butter
- - egg noodle, cooked as directed (i like the wide or dumpling noodles)
How To Make pork loin chops with leek, mushrooms & peppers
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Step 1Rub 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.
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Step 2Kansas City Rub ½ c brown sugar ¼ c paprika 1 T. each of the following Black pepper Salt Chili powder Garlic powder Onion powder 1 t. cayenne Mix and store in glass jar.
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