4 Pork Chops, sprinkled with Kosher Salt, brought to room temperature
4 T Butter
3 large leeks, trimmed of deep green and ends, split lengthwise, washed of dirt and sand, thinly sliced
1 T Grey Poupon Coarse mustard
1 T Grey Poupon Dijon mustard
1 C Half and Half
2 Bunches of Asparagus, trimmed, stems peeled
Drizzle of Olive Oil
6 pats of butter
Directions
Heat your oven to 400 degrees.
Heat large skillet over med-high heat. Dry off the chops and lay them into the pan without crowding them.
Brown for 5 minutes on one side, flip them, and brown for 5 minutes more.
Hold the chops with tongs and sear all of the edges. Place them flat in the pan and lower the flame to med-low.
Check the temp and remove them to a plate and cover them when they are 140°.
They will finish cooking off the heat.
While the chops are cooking, in another skillet, melt the butter over med-high heat and saute the sliced leeks for 5 minutes, turning often with tongs.
While they are sauteing, whisk the mustards into the half and half. When the leeks are softened, pour the mustard crème into the pan and mix gently and thoroughly.
Allow to simmer on very low flame for 3 minutes.
Get a skillet large enough to hold the asparagus and fill it with water, adding at least 1.5 cups of kosher salt.
Once it’s boiling, lay the asparagus gently into the water and let boil on high for 4 minutes.
Fill a large bowl with water and ice and when the asparagus is snap-tender and bright green, plunge the spears into the ice water to arrest the color and stop the cooking.
Drain the spears and lay into a pyrex plate into which you have drizzled some olive oil.
Dot with the butter and roast for 10 minutes in the oven.
To serve, pass the leek cream along with the chops and put the pyrex of asparagus right on the table.
