Season pork with 2-4, sear on each side and set aside.
Add 5-6 for 3 minutes. Add garlic for 1 minute. Deglaze with 1-1/2 cups broth and simmer for 5 minutes. Add thyme, top with chops and transfer to a 400 degree oven for 5-7 minutes.
Set chops and veggies aside, leaving thyme in skillet. Reduce until almost evaporated. Add remaining 1 cup broth and vinegar and bring to a boil. Remove thyme stems and whisk in butter. Reduce for 2-3 minutes, add chives and serve.
8 4oz leeks, cut down the middle up to the root end, swished in water until clean and dried
1tb red wine vinegar
3tb vegetable oil
2tb olive oil
Add a few inches of water to a pot with a steamer basket and bring to a boil. Add 1-2, cover and cook for 12 minutes. Add eggs to ice bath and set aside; if a knife slides easily near root end of leeks, set aside on paper towels to dry, or continue steaming uncovered for a few more minutes.
Meanwhile, cook bacon and set aside to cool. Mix 4-5 and whisk in 6-7. Chop bacon into pea-sized pieces and add 2/3 to mixture along with half of parsley. Set aside.
Peel eggs under running water and finely chop. Slice roots off of leeks and top with eggs, mustard mixture and remaining bacon and parsley.
4tb butter, 2tb divided into 4 pieces and remaining melted
3/4 cup shredded cheese
Cook bacon in a 10in skillet and set aside. Remove all but 2tb fat and cook onion for 5 minutes. Add to bacon along with scallions and wipe out skillet.
Beat 3 eggs. Add 1/2tb butter to skillet on medium heat and add eggs; after a few seconds, stir in a spiral motion until thickened slightly, about 10 seconds. Drag edges toward center and tilt skillet to let uncooked egg flow back to edges. Continue until just set but still most, about 20-30 seconds. Remove skillet from heat.
Add 3tb of cheese and a fourth of bacon/onion mixture to center of skillet. Fold one third of both ends of omelette over center, brush with melted butter and serve. Repeat 3 more times.