Hot cooked mashed potatoesrice, quinoa, or other grains to serve
Chopped freshly parsleyto garnish, optional
Bring the pork chops to room temperature and season generously with salt and pepper. Heat the oil in a small pan over medium-high heat and sear the chops without moving them until browned on both sides, about 3 minutes on each side (they will not be fully cooked, but still pink in the middle). Transfer the pork chops to a plate, and tent with foil to keep warm.
Reduce the heat to medium-low, and add the shallots and leeks to the pan. Sauté for 10 minutes until they are tender and golden brown. Turn the heat back up to medium-high, add the Madeira, thyme and rosemary, and scrape to release any bits from the bottom of the pan. Add the chicken broth and cream and bring to a simmer, then return the pork chops to the pan, nestling them into the sauce amongst the leeks, and continue to simmer until the pork is just cooked through, with a hint of pink in the middle, to an internal temperature of 145°F, about 3 more minutes. The sauce will have reduced and thickened a bit.
Let the chops sit in the sauce for a couple of minutes off of the heat. Serve the chops with the cooked grains, with the leek sauce ladled over the top of the pork. Finish with a sprinkle of parsley, if desired.