Pork Chop with Pan Sauce
The perfect way to clean your pan & make a delicious sauce.
By Keith McBrayerThis recipe breakdown originally appeared in The Mouthful, our weekly food newsletter for the curious home cook.
How do you elevate the weeknight pork chop? With a pan sauce, which brings tons of flavor but also happens to clean the pan for you too.
Keith McBrayer
Ingredients
The meat
- pork chops1-21 lb / 450 g
- cooking oila drizzle
- saltto taste
- black pepperto taste
1 parts deglazing liquid
- broth~200 g
1/4 part aromatics
- garlic, minced~15 g
- shallots, diced~15 g
- herbs, chopped~15 g
1/8 part thickener
- butter, cold~15 g
- mustard~10 g
- cornstarch slurrya splash
Method
Step 1: Sear the pork chop
Season both sides of the pork chop with salt and pepper.
- Optionally dry brine it in the refrigerator overnight.
Set a pan over medium-high heat and add the oil. the pork until you have color on both sides.
Remove the pan from the heat and let the pork chop rest. Allow it to finish cooking until it's about 10 degrees below your desired internal temperature.
Step 2: Deglaze the pan
Add pan sauce aromatics to the remaining fat in the pan and for a minute or so.
Add enough liquid of choice to cover the pan in a thin layer. Scrape any stuck fond off the bottom and bring to a .
Step 3: Thicken the sauce
Add your thickener of choice, and then gently simmer and the sauce until it has arrived at your desired sauce consistency.
Step 4: Serve & enjoy
The pork chop should be well-rested by now. Slice, and serve on a plate with a generous covering of warm pan sauce.
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