Pork Chops with Thyme Pan Sauce Recipe | Myrecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Robin Bashinsky
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.
Ingredients
- 1 tablespoon canola oil
- 4 (4-ounce) boneless center-cut pork chops
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1/3 cup minced shallots
- 1/2 cup dry white wine
- 3/4 cup unsalted chicken stock (such as Swanson)
- 1 fresh thyme sprig
- 1 1/2 tablespoons butter
Instructions
- Heat a large stainless steel skillet over medium-high heat. Add oil; swirl to coat. Sprinkle pork with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add pork to pan. Cook 4 minutes; turn and cook an additional 3 minutes or until done. Remove from pan.
- Why? The proteins and sugars that meat releases as it sears stick to the stainless steel pan (unlike nonstick). The protein bits are called fond.
- Add shallots to pan; sauté 90 seconds. Add wine; cook 2 minutes or until reduced by half, scraping pan with a flat wooden spoon to loosen browned bits.
- Why? Adding liquid to the pan and heating it makes it possible to scrape up the fond. The browned bits dissolve and add deep, meaty flavor to the deglazing liquid.
- Add stock. Bring to a boil; cook 4 minutes or until reduced to 1/3 cup. Add thyme sprig. Remove from heat. Whisk in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and butter. Spoon sauce over chops.
- Why? The resulting deglazed mixture is now a flavorful base for a sauce that's enriched at the end with butter. The salt's flavor concentrates as the sauce cooks, so season at the end.
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