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

Tender-crisp apples are the perfect accent for ham or pork with an apple brandy sauce.


  • 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.

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