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

by Rachael Ray Show Staff 3:00 AM, March 6, 2012

Aired March 6, 2012

Serves 4
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 Dijon and honey; reserve.

Warm a serving dish in a 275F oven.

Heat a large skillet over medium-high heat with 1 tablespoon olive oil, a turn of the pan. Add ham steaks or smoked chops and cook to caramelize and heat through, about 3-4 minutes per side. Transfer ham or chops to warm serving dish and cover with foil.

Add remaining oil, a turn of the pan, to skillet and saut the apples until tender-crisp, 3-4 minutes. Add leeks and season with salt, pepper and thyme, and cook 3-4 minutes more to soften. Deglaze pan with brandy, then wine or stock. Melt in remaining 2 tablespoons butter.

Toast bread and butter with honey-Dijon mixture.

Serve ham steak or smoked chops with apples and leeks on top and toast points alongside.