With all the holiday prepping and shopping I’ve been doing lately, my meals have been rather uninspired. The other day, though, the idea of caramelized leeks on a chop occurred to me, and I had been craving it ever since. I’m really pleased with the way these turned out! The picture doesn’t do them justice. These are pretty quick to make, and very easy…the leeks and mushrooms practically make themselves, just a quick stir now and then while you’re preparing the rest of the meal is all they need.
6 center cut pork chops
2-3 tablespoons water
1 1/2 cups seasoned bread crumbs
1/3 cup grated parmigiano, plus more for garnish
salt and pepper to taste
oil for frying
3 tablespoons butter
2 leeks, white part only, cleaned and sliced into rings
pinch of sugar
6 large white mushrooms, cleaned and sliced
1/4 cup white wine
1/4 cup water
Beat eggs with water in a deep plate.
Combine bread crumbs and parmigiano on a plate.
Season chops with salt and pepper, then dip in egg first, then dredge in bread crumbs.
Reserve on a plate.
Saute leeks in butter with a pinch of sugar over medium heat until nice and browned.
Add mushrooms and season with salt and pepper.
Cover and cook over low heat, stirring occasionally, until cooked through and nicely browned.
Add wine and reduce a bit for about 5 minutes.
Add water and cook for another 5 minutes.
Fry chops in oil over medium high heat about 5 minutes per side, until cooked through–the cook time will depend on the thickness of your chops, though.
Serve with caramelized leeks and shrooms spooned over the top and garnished with extra parmigiano cheese.