I figure I post ideas but, pictures speak more clearly, lists of ingredients are all well and good but shots of results are a touch more inspiring.
This was dead easy, season (S&P) sear the chops, turn, add the onions, mushrooms and, leeks, sweat them off de glaze with Marsala. Reduce by half(or more) then, add cream bring to a full rolling boil, add two sprigs of fresh Tarragon then, slide into a preheated 375 oven. Roughly 20 minutes while you do the potato cake.
The potato cake...
8” skillet, butter, sweat leeks, add the mashed potatoes, allow the butter to bubble in a luxurious fashion until the first side has started to develop some brown deliciousness (I rushed it) then be BRAVE and flip it. Oh, butter splatter is simply going to happen, be careful, you will have some splatter.
Let it go until the pork sauce has reduced to big bubbles and chops are beautifully brown.
I have become a bigger fan of using reduction for sauces over other thickening methods (starches) with this kind of sauce. Beurre Mainie, roux, or slurries are all well and good but, reductions concentrate flavors. Be careful with salt though, think ahead and make smaller adjustments or additions.
