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Ham or Smoked Pork Chops with Apples, Leeks and Honey-Mustard Toast

Ham or Smoked Pork Chops with Apples, Leeks and Honey-Mustard Toast


  • 4 tablespoons softened butter, divided

  • 1 rounded teaspoon Dijon mustard

  • 1 rounded teaspoon honey

  • 2 tablespoons olive oil, divided

  • 1 1/2 pounds ham steaks, cut into 4 portions or 4 smoked pork chops

  • 2 Honeycrisp apples, peeled and thinly sliced

  • 2 large or 3 medium leeks, halved and cut into 1-inch chunks on an angle

  • Salt and pepper

  • 2 tablespoons fresh thyme

  • 1/8 cup apple brandy

  • 1/2 cup dry white wine or chicken stock

  • 4 thick slices white bread, toasted


Combine 2 tablespoons butter with the Dijon and honey; reserve. Warm a serving dish in a 275°F oven. Heat a large skillet over medium-high heat with 1 tablespoon olive oil, a turn of the pan. Add the ham steaks or smoked chops and cook to caramelize and heat through, about 3-4 minutes per side. Transfer the ham or chops to a warm serving dish and cover with foil. Add the remaining oil, a turn of the pan, to the skillet and sauté the apples until tender-crisp, 3-4 minutes. Add the leeks and season with salt, pepper and thyme, and cook 3-4 minutes more to soften. Deglaze the pan with brandy, then with the wine or stock. Melt in the remaining 2 tablespoons butter. Toast the bread and butter with the honey-Dijon mixture. Serve the ham steak or smoked chops with apples and leeks on top and toast points alongside.