1. Preheat the oven to 400 degrees F. Heat 1/4 cup olive oil in a skillet. Add the shallots and garlic and cook until translucent, about 3 minutes.
2. Stir in the tomatoes and mirin; cook over medium heat until the mixture is almost dry, about 15 minutes.
3. Heat 2 tablespoons oil in a large skillet. Sprinkle the chops with salt and pepper. Sear the chops until brown, about 1 1/2 minutes on each side. Transfer to the oven and cook until an instant-read thermometer reaches 145 degrees F, about 5 minutes.
4. Add the remaining 4 tablespoons olive oil to the pan. Thinly slice the white portion of the leek. Add the leeks to the hot oil and fry until crispy.
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