Herbed pork chops with leek and mustard sauce

This recipe is based on one I got from the website epicurious. It turned out really well and I'll be making it again.

First coat the chops  - I used 2 small ones each - in a couple of teaspoons of rosemary and thyme, which you have chopped small. Take 3 rashers of bacon, derind and chop them into strips. Fry them in a pan until cooked and then set them aside. Next fry the pork chops until they are almost done. 

Then remove them and set aside on a plate. Fry 2 cleaned and chopped leeks in the fat that remains in the pan along with about 3 cloves of garlic. When that is cooked, add a half a litre of vegetable stock and give the pan a good stir to release any carmelised bits from the bottom. Now return the bacon to the pan and add a tablespoon of chopped fresh sage. Put the chops back in and cover the whole lot until the chops are cooked - about 5 minutes for me, but check your chops by cutting into the thickest one. Then remove the chops to a warmed plate and turn the heat up to reduce the sauce. When it has thickened sufficiently turn the heat off. Add 1 teaspoon of natural yogurt and 1 teaspoon of dijon mustard. Give it a good mix and spoon it over the cooked chops. 

I served this with steamed new potatoes, brocolli and carrots.