Recipe: Perfect Pork chops with pan sauce

Pork chops with pan sauce. Now Choose From Multiple Easy Pork Chop Recipes To Create That Perfect Meal. Learn how to cook juicy, thick, bone in pork chops with a pan sauce. This recipe has smashed garlic cloves and a simple seasoning that is rubbed in to the meat for a restaurant style meal in the comfort of your own home.

A pan sauce starts with the flavor that is already in the skillet from cooking the pork chops. As you cook the sauce, be sure to scrape up any browned bits from the bottom of the pan. You'll stir together some chicken broth, Dijon mustard, honey and apple cider vinegar. You can have Pork chops with pan sauce using 6 ingredients and 3 steps. Here is how you cook that.

Ingredients of Pork chops with pan sauce

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

Turn the pork chops over, and reduce the heat to low and cover with a lid. This simple pan sauce is perfect for chicken, pork chops and even steak. The key to making this sauce is that you use the juices and the little roasted bits at the bottom of the pan after you've cooked your chicken, steak, chops, or whatever. Juicy pork chops in an easy apple cider pan sauce. [Photograph: Daniel Gritzer] Whether you decide to go the extra mile by dry-brining these meaty, thick-cut pork chops overnight or opt for speed and convenience by cooking them right after seasoning, you won't regret the extra-juicy results.

Pork chops with pan sauce instructions

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..

Final Assembly: Reduce heat to low and return pork chops to pan. Depending on the thickness of your pork chops, you might just need to heat them up a bit to make sure they are done. Combine remaining ingredients; add to pan. Transfer the pork to a serving platter and tent with foil. Repeat with the remaining chops, adding another tablespoon of oil to the pan if necessary.