Gloucester Old Spot Springtime Pork Chops with Creamy Leeks and Asparagus
Our GOS chops are seared and napped with creamy Dijon leeks and roasted asparagus – the verdant colors of Spring.
- 4 GOS 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
- 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.