In a large oven-proof saucepan, heat the oil over medium heat. Cook the leek for 4 to 5 minutes, stirring occasionally. Add the white wine and cook until the wine has evaporated completely. Add the potatoes, cream, broth and thyme. Add salt and pepper. Bring to a boil.
Cover and bake in the oven for 25 to 30 minutes, until the potatoes are soft.
For the pork chops
In the meantime, heat a large skillet over medium heat. Cook the bacon for 5 to 7 minutes, until it is crispy. Place the bacon in a bowl, keeping the fat in the skillet.
In the same skillet, cook the onions for 8 to 10 minutes over medium heat, stirring frequently, until golden brown. Add the maple syrup and cider vinegar. Continue cooking for 5 to 7 minutes, stirring regularly. Return the bacon to skillet and stir. Keep warm.
In oven-proof skillet, melt the butter over medium heat. Cook the pork chops for 1 to 2 minutes on each side. Continue cooking in the oven for 10 to 12 minutes, until the internal temperature of the pork chops reaches 77°C (170°F) on a cooking thermometer.
Garnish the pork chops with the caramelized onions and bacon, brie slices and port jelly. Bake in the oven for another 2 to 3 minutes until the brie begins to melt.
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