2 Tbsp butter divided
2 Tbsp olive oil divided
2 C chopped leeks or 1 large white onion chopped
1 C low fat chicken broth
1/2 C dry white wine
2-6 garlic cloves pressed ( depending on how much you love garlic)
1/2 C sour cream
3 Tbsp dijon mustard
2 Tbsp chopped fresh chives (dry is fine as well)
1 Tbsp tarragon fresh (1 tsp, if dry)
1 Tbsp dried parsley
6-8 small, thinly cut pork chops (*depending on how many you're feeding)
What to do:
In large skillet melt 1 Tbsp butter and olive oil over med/high heat. Add onion, stir, 'til it begins to turn golden, about 5 minutes. Stir in broth, wine, and garlic; let boil 5 minutes. Whisk in mustard and sour cream; cook 1 minute. Set sauce aside in another bowl and clean out out skillet to use for pork chops.
In the same skillet, melt another 1 Tbsp butter and 1 Tbsp olive oil over medium heat. Sprinkle both sides of pork with salt and pepper (and a little garlic powder, if you're a garlic lover). Sauté til browned and cooked through, about 4 minutes each side, depending on thickness. You can work in batches and test the first pork chop by cutting in the middle and making sure it is no longer pink. Transfer pork to a platter when cooked; do not worry about keeping it warm, we are going to add it back to the sauce in a minute.
In the skillet just used, blot with a paper towel some of the oil residue, but do not fully clean it out. Add the sauce we set aside back to the skillet for 3 minutes. Stir in chives, tarragon, parsley, and season with salt and pepper. Now put pork back in and gently stir so that sauce covers pork pieces. Let sit in the sauce to warm 1-3 minutes. Serve over rice of your choice or mashed potatoes.
Note: I add about 1/4 more of the white wine, broth, sour cream, and mustard if making for more than 3-4 people or if making more than 6-8 pork chops. Everything else I keep the same. If looking for a mashed potato recipe, please see Momma's Mash Potatoes on my blog, Sheady Goods. I also serve with a side salad first!
Happy Father's Day Weekend, friends!