Grilled Pork Chops with Caramelized Leeks and Garlic Cream

Instructions

1. 1

   Pat pork chops dry with paper towels and season both sides generously with salt and pepper. Let sit at room temperature for 15 minutes to allow even cooking.

   Tip: Room temperature meat grills more evenly and stays juicier inside.

2. 2

   Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Arrange leek halves cut-side down and cook for 4-5 minutes until golden brown, then flip and cook another 3-4 minutes. Transfer to a plate.

   Tip: Don't move the leeks while cooking—this creates the caramelized crust.

3. 3

   Preheat your grill to medium-high heat and lightly oil the grates. Place pork chops on the grill and cook for 5-6 minutes per side for medium doneness. Transfer to a rest plate and tent loosely with foil.

   Tip: Use a meat thermometer—pork is safe at 145°F and tastes best when not overcooked.

4. 4

   In the same skillet used for leeks, melt butter with remaining olive oil over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant, stirring constantly to prevent burning.

5. 5

   Pour in white wine and scrape up any browned bits from the pan bottom. Let simmer for 2 minutes to reduce slightly, then add chicken broth and Dijon mustard. Stir well to combine.

   Tip: The browned bits add tremendous flavor—don't skip this deglazing step.

6. 6

   Return the leeks to the skillet and reduce heat to medium-low. Stir in the heavy cream and fresh thyme, then simmer gently for 3-4 minutes without boiling. Season to taste with additional salt and pepper.

7. 7

   Divide the creamed leeks among four serving plates and place a grilled pork chop on top. Drizzle the garlic cream sauce around the plate and garnish with fresh thyme sprigs if desired. Serve immediately.

   Tip: The residual heat from the pork will warm the sauce perfectly if plated quickly.