Join “Jayni’s Kitchen” this week for “Jazz Up Your Everyday Meals.”

Host Jayni Carey will prepare some winter meals, including the recipes below.

A new show debuts at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6 and repeats at 8:30 p.m. The show is also broadcast at 8:30 p.m. Wednesday-Friday, 9:30 a.m. Sunday and 8:30 p.m. Monday.

CrÃme Fraiche Mashed Potatoes with Buttered Leeks

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1 pound Yukon Gold potatoes, peeled and quartered
1 teaspoon salt
1 medium leek
2 tablespoons butter
1/4 cup crÃme fraiche
2 to 3 tablespoons milk, warmed
salt and white pepper, to taste

Place the potatoes in a large pan or Dutch oven and cover with water. Add the salt and bring to a boil over medium-high heat. Cook the potatoes until they are very tender.

While the potatoes are cooking, prepare the leek. Peel away any dry outer leaves. Cut off the green tops about 1-inch above the white section and remove the roots. Slice the leek in half lengthwise and rinse well in cold water to remove sand. Thinly slice each half. Melt the butter in a small skillet over low heat. Add the leek and cook, turning occasionally, until very tender, but not browned.

When the potatoes are cooked, drain the water from the pan. Using a potato masher, mash the potatoes. Stir in the crÃme fraiche. Add as much milk as needed to achieve desired consistency. Fold in the cooked leek with butter. Add salt and white pepper, to taste. Cover the pan to keep the potatoes warm until ready to serve. Serves 4.

Pan-Fried Pork Chops with Balsamic Vinegar Reduction

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4 pork loin or rib chops, cut 1/2-inch thick
salt and black pepper
2 tablespoons butter
1 tablespoon olive oil
1/3 cup chicken broth
1/3 cup balsamic vinegar

Trim the fat from the pork, if desired. Sprinkle with salt and pepper. Heat the butter and olive oil in a large skillet over medium heat. Place the pork chops in the skillet and cook for about 3 minutes each side, or until desired doneness is achieved. Remove the chops to a warm platter and cover with aluminum foil to keep warm.

Pour the chicken broth into the skillet and raise the heat to medium-high. Boil gently, stirring occasionally, until the liquid is reduced by about half. Add the balsamic vinegar and stir occasionally, until the sauce has reduced by half and begins to thicken slightly. Place the pork chops on plates and spoon some of the sauce over top. Serves 4.