I felt like making something a little fancy tonight — you know, one of those French recipes that calls for a 1/2 cup of white wine, giving you the excuse to drink excessively from the rest of the bottle while you cook?

So I looked through the new Best of Cooking Light book that Ben got me for Christmas and found some great pictures of pan-roasted pork loin with leeks and decided to try it out. I wrote down the ingredient and headed to my grocery store, totally forgetting what a ghetto wreck my grocery store is.

My ghetto wreck of a grocery store was only offering  12-pound pork loins when I needed a two-pound pork loin.  And after asking the butcher who in the world buys 12-pound pork loins other than the owners of orphanages, I also found that although I needed six leeks, the store was only currently carrying one bunch of three sad looking ones.

In other words, due to my very Queens food market, I was left making something pretty different from the original idea. The good news is, though, that it tasted delicious and was much faster than the original – it takes about 30 minutes instead of two hours. I got four pork chops instead of a huge pork loin and did things a bit differently with the sauce. Here we go:

  • Three leeks
  • four boneless pork chops
  • 1/2 cup water
  • 1/2 tablespoon of butter
  • 2 tablespoons of extra virgin olive oil
  • 1/2 cup white wine
  • salt, pepper, and fresh parsley to taste

Cut off the roots and tops of the leeks, leaving only the light-green and white middle. Chop and rinse while drinking a glass of white wine, which you absolutely needed to open because the recipe calls for it later. Put the leeks, butter, and water into a large, deep saucepan or wok. Cook on medium heat for 15 minutes, or until the leeks are tender. Put aside in a food processor.

In the pan the leeks were just in, heat the oil on high. Salt and pepper the pork chops and place in the pan. Brown each side for one minute then add the wine and turn down the heat to low. Cook each side on low for three minutes or so. Drink another glass of white wine while it’s out.

Give the food processor a few quick on-and-offs, just to thicken the leeks and chop them up a bit more. Add the leeks to the pan, scrapping the bottom to mix in the pork juices and drippings.  Simmer for a few more minutes and add some fresh chopped parsley on top.

We ate ours with some green beens and a couple of twice-baked potatoes. And a few glasses of white wine.  Although this dish seems initially bland or leek-y, it’s really very elegant and tasty – I could see making this for a dinner party, if I ever had one.

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