Pork Chops with Leeks and Dijon Mustard sauce

• 4  2-inch-thick bone-in pork chops
• 2 teaspoons coarse kosher salt
• 1 teaspoons thyme
• 1 teaspoon finely chopped fresh rosemary
• 1 teaspoon freshly ground black pepper
• 2 bacon fat
• Butter
• 4 cups thinly sliced leeks (white and pale green parts only; about 3 large)
• 3 garlic cloves, minced
• 1/4 cup brandy
• 1 cup beef broth
• 2 teaspoons finely chopped fresh sage
• 2 tablespoons Dijon mustard
• 1/3 cup soy or rice sour cream

1)  Pat chops dry with paper towels. Mix 2 teaspoons coarse salt, thyme, rosemary, and 1 teaspoon pepper in small bowl. Sprinkle seasoning mixture on both sides of chops. Let stand at room temperature 1 to 2 hours or wrap and chill up to 1 day.

2)  Heat heavy large skillet over medium-high heat. Add bacon fat and heat to medium-high. Add chops to skillet. Sear until brown, 4 to 5 minutes per side. Transfer chops to small baking sheet.

3)  Pour off all but 3 tablespoons drippings from skillet (or add butter to make 3 tablespoons). Add leeks and sauté until soft, about 7 minutes. Add garlic and stir 1 minute. Add brandy, then broth and bring to boil, scraping up browned bits. Return bacon to skillet; add sage and stir to blend.

4)  Nestle chops in leeks in skillet. Reduce heat to medium-low. Cover; simmer 3 minutes. Turn chops over. Cover; simmer until thermometer inserted into thickest part of chops registers 140°F to 145°F, about 3 minutes longer. Transfer chops to platter. Tent loosely with foil to keep warm.

5)  Spoon off any fat from cooking liquid in skillet. Boil until almost all liquid evaporates, about 3 minutes. Whisk in mustard, then soy or rice sour cream; do not boil. Season with salt and pepper. Spoon over chops