Recipe: Perfect Pork chops with pan sauce

Pork chops with pan sauce. Pork Chops with Thyme Pan Sauce. Deglazing: The process of using a liquid to lift the browned bits left after cooking meat or vegetables in a pan to incorporate their flavorful essence back into the dish. Juicy pork chops in an easy apple cider pan sauce. [Photograph: Daniel Gritzer].

This method allows the pork chop to hold on to its juices so you won't need a drip of added sauce — the flavor from pan juices are all you need to finish it off. An easy-to-make sauce gives everyday pork chops a flavor boost. You could make this recipe with boneless pork chops, but bone-in chops have more flavor and won't overcook as easily. You can have Pork chops with pan sauce using 6 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Pork chops with pan sauce

1. It's 75 ml of maple syrup.
2. You need 150 ml of apple cider vinegar.
3. You need 2 of rib end pork chops, about 3/4 in thick.
4. It's 1 of small shallot, finely chopped.
5. Prepare 1/4 cup of unsweetened apple juice.
6. You need of Unsalted butter.

These pan seared pork chops are similar to pan fried pork chops, but healthier. The difference is that we aren't coating the pork chops in flour and we are These pork chops cook quickly in a skillet and have a beautiful golden crust. A simple honey mustard pan sauce is the perfect finishing touch! This simple pan sauce is perfect for chicken, pork chops and even steak.

Pork chops with pan sauce step by step

1. Add the maple syrup to a small pot and put it on medium-low heat. Bring it up until you can just see the first tiny bubbles forming beneath the surface (about 10 minutes) and add the cider vinegar. Swirl the pot occasionally while the liquid reduces slightly (don't stir)..
2. While you wait for the sauce to reduce, put a medium pan on medium-high heat. Add a splash of veg oil and a small knob of butter. Season the chops with salt and pepper and add them to the pan. Sear the chops for 4 minutes then flip. Sear another 3 to 4 minutes on the other side, using a spoon to baste the chops with the frying oil. When they're done, remove the chops to a plate to rest. Turn the pan down to low and remove any excess oil..
3. Add a knob of butter to the pan and toss in the shallots. Sweat them for about 1 minute then pour in the the maple/vinegar reduction. Immediately add the apple juice. Use a wooden spoon to scrape any caramelized bits from the bottom of the pan. Let bubble away for 1 to 2 minutes until reduced to a thin syrup (it'll thicken more as it cools). Whisk in another knob of butter as well as a pinch of salt and several course grinds of black pepper, then serve with the chops..

Indeed, the beauty of this pan sauce (or one of its beauties) is that you need to rest your meat anyway after you've taken it out of the oven. In the Burgundy region of France, home of Dijon, pork chops are traditionally served in a sauce made with mustard, cream and white wine, and there are Add wine and bring to a boil, scraping brown bits off the bottom. Stir in the stock and return chops to the pan. Preparation Melt butter in heavy medium skillet over medium heat. Sprinkle pork with salt and pepper.