Pat chops dry with paper towels. Mix 2 teaspoons coarse salt, thyme, rosemary, and 1 teaspoon pepper in small bowl. Sprinkle seasoning mixture on both sides of chops. Let stand at room temperature 1 to 2 hours or wrap and chill up to 1 day before cooking.
Heat heavy large skillet over medium heat. Add bacon and saute until crisp and lightly browned. Using a slotted spoon, transfer bacon to a small bowl. Increase heat to medium-high. Add chops to skillet. Sear until brown, 4-5 minutes per side. Transfer chops to small baking sheet.
Pour off all but 3 tablespoons of drippings from skillet (or add olive oil to make 3 tablespoons). Add leeks and saute until soft, about 7 minutes. Add garlic and stir 1 minute. Add brandy, then broth and bring to a boil, scraping up browned bits. Return bacon to skillet; add sage and stir to blend.
Nestle chops in leeks in skillet. Reduce heat to medium-low. Cover; simmer 3 minutes. Turn chops over. Cover; simmer until thermometer inserted into thickest parts of chops registers 140°to 145°F, about 3 minutes longer. Transfer chops to platter. Tent loosely with foil to keep warm.
Spoon off any fat from cooking liquid in skillet. Boil until all liquid evaporates, about 3 minutes. Whisk in mustard, then crème fraiche; do not boil. Season with salt and pepper, and spoon sauce over the chops to serve.
