PORK LOIN CHOPS WITH LEEK, MUSHROOMS & PEPPERS

Pork Loin Chops with Leek, Mushrooms & Peppers image

Provided by Donna Adams

Time 1h35m

Number Of Ingredients 15

Previous Next

4 thin pork loin chops (3/4 inch)
kansas city rub (recipe follows)
1 Tbsp bacon grease
1/2 tsp herbes de provence
1 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 butter
egg noodle, cooked as directed (i like the wide or dumpling noodles)

Steps:

1. 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.
2. Kansas 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.