Ingredients

• 2 ea pork chops, bone-in
• 2 T kosher salt
• 1 T sugar
• 1/2 C dry white wine
• 1/2 C low-sodium chicken broth
• 2 t cornstarch
• 3 T butter
• 1 1/2 C leeks, white and light green parts, chopped
• 1 C cremini mushrooms, sliced
• 2 t garlic, minced
• 1 t lemon zest, finely grated
• 2 T parsley, fine chop

Instructions

1. Combine the salt and sugar, then pat the chops dry and coat with the mixture. Refrigerate 8 to 24 hours.
2. Season the chops with pepper, then roast at 250 until chops are done.
3. Saute the leeks and garlic in 1 T butter until softened, then add the wine and stock. Boil until reduced by 2/3. Add the cornstarch and boil until thickened. Melt in the butter, then stir in the lemon zest and half the parsley, then season to taste.
4. Remove the chops from the oven and sear both sides in a skillet. Plate the chops, dress, garnish with parsley, and serve.

Source: www.seriouseats.com

Contributed by: Skip