Pork Chops and Leeks

Pork Chops and Leeks
Servings: 4 Prep 15 mins Cook 25 mins


  • 2 tablespoons olive oil
  • 1/2 red onion, chopped
  • 1 red pepper, seeded and chopped
  • 2 1/2 cups chicken broth
  • 1 cup white rice
  • 1/2 teaspoon salt
  • 2 cups peas (see Note)
  • 3 leeks, trimmed, including 1 inch of green
  • 4 rib pork chops (7 to 8 ounces each)
  • 1/8 teaspoon black pepper
  • 1/3 cup white wine

Make It

1. In a medium-size saucepan, heat 1 tablespoon of the oil over medium heat. Add onion and red pepper. Cook, stirring, for 5 minutes. Add broth, rice and 1/4 teaspoon of the salt. Bring to a boil. Reduce to low. Cover; simmer for 17 to 20 minutes, adding peas for last 5 minutes, until rice is tender.

2. Meanwhile, cut leeks in half lengthwise; pull apart and rinse under cool water to remove sand. Cut crosswise into 1/2-inch pieces. Season pork chops with remaining salt and pepper. Heat remaining oil in a large nonstick skillet over medium heat. Saute chops 2 minutes per side. Remove.

3. In same skillet, saute leeks for 5 minutes, stirring occasionally. Add wine and chops. Cover, simmer 5 minutes until internal temperature of pork registers 155 degrees F on an instant-read thermometer. Serve chops topped with leek mixture and rice pilaf on the side. Makes 4 servings.


  • Use either fresh peas, shelled and cooked, or frozen peas, thawed.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 600, Fat, total (g): 26, chol. (mg): 92, sat. fat (g): 8, carb. (g): 53, fiber (g): 4, pro. (g): 33, sodium (mg): 993, Percent Daily Values are based on a 2,000 calorie diet.