1. Pat pork chops dry with paper towels and season with pepper and 1/2 tsp. of the salt. Heat 2 tsp. of the oil in a large nonstick skillet over medium-high heat until just smoking. Cook 3 chops until well browned on both sides, about 1 1/2 to 2 minutes per side. Transfer chops to a serving plate and cover tightly with foil. Repeat with another 2 tsp. of the oil and remaining 3 chops.

2. Reduce heat to medium and add remaining 2 tsp. oil, leeks, and remaining 1/4 tsp. salt. Stir often, cooking until leeks are softened and browned around edges, about 2 to 3 minutes. Add flour and cook, stirring constantly, for 30 seconds. Add broth and vermouth, increase heat to medium-high, and bring to a simmer, scraping pan bottom to loosen browned bits. Simmer rapidly until slightly thickened and reduced to about 3/4 cup, about 4 minutes. Stir in tarragon and chives, along with chops and any juices accumulated on plate; simmer for an additional 5 minutes, until chops are cooked through. Spoon sauce over chops and serve immediately.

Suggestions: Trim excess fat off of bone-in pork chops. 1 tsp. dried tarragon can be substituted for fresh.

Source: Hannaford fresh Magazine, March - April 2008