Leek-smothered pork chops from The Washington Post by Stephanie Witt Sedgwick

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Recipe Notes

    Can substitute Champagne for dry white wine.

  • chawkins on June 24, 2015

    Quick and easy, the leeks were so sweet after the braise. Like the previous commenter, I did not add butter to the leeks, they were plenty rich.

  • Laura on March 15, 2015

    Made these for dinner last night and we really liked them. The cooking technique was easy and quick and the finished dish had an elegant appearance. I did not feel the need to add the butter at the end because fat from the chops had added a sufficient amount of richness to the sauce. I'd definitely make this again.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.