Creamy Pork Chops with Dijon/Leek Sauce

Home Recipes Creamy Pork Chops with Dijon/Leek Sauce

Here’s a recipe I got from a friend. We were having dinner over at his place a while back (and to my surprise, he can cook!). For dinner we had these pork chops with special creamy sauce. This was a really tasty dish. The pork chops came out quite juicy, not dry, and the sauce worked out really well. We ate it with a side of creamy peas along with a heaping pile of jasmine rice. After clearing the plate, I fell into a deep and satisfying food coma. Since I enjoyed it so much, I decided to grab the recipe from him and post it for everyone!

Creamy Pork Chop with Dijon/Leek Sauce


  • 6 pork chops
  • fat free Milk
  • salt and pepper to taste
  • garlic powder to taste
  • 1 or 2 leeks
  • chives
  • 2 cups chicken broth
  • 2 cups boiling water
  • 2 teaspoons Dijon mustard
  • 2 tablespoons all-purpose flour
  • 1/2 cup low fat sour cream


  1. Season pork chops with salt, pepper, and garlic powder, and then dredge in flour. Brown pork chops in a hot skillet sprayed with cooking spray or some olive oil. Remove from heat. Keep warm.
  2. In the same skillet, add sliced leeks, slightly browning and wilting.
  3. Add 1 cup chicken broth, scrapping up browned bits. Reduce this some to concentrate flavors. Lower heat.
  4. Add in Dijon mustard and sour cream. Add some more broth or milk if needed to thin this out. Don’t boil, but let thicken. Throw in fresh chopped chives and stir to combine.
  5. After stirring in the sour cream/chives, nestle the chops back in the pan, and cover until heated/cooked through. Pork chops may start to dry up. Add 1/2 cup broth with the sour cream to keep the chops moist.

Peas with Parmesan


  • 1 tbsp unsalted butter
  • shallots, diced
  • 1 tbsp all purpose flour
  • 1/2 cup milk or half and half
  • 1/2 to 3/4 cup shredded Parmesan cheese
  • 2 cups peas
  • chives, chopped


  1. Melt butter in a deep sided skillet over medium heat, adding diced shallot. Cook until softened.
  2. Sprinkle with flour. Stirring as to not burn it and just blend the flour in. Stir in milk, cooking until thickened slightly.
  3. Stir in Parmesan cheese, and add peas
  4. Heat through, thinning sauce with milk if need be. Salt to taste.
  5. Stir in chives to finish, or sprinkle over top.

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