Pork chops with pan sauce
Pork chops with pan sauce

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, pork chops with pan sauce. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Pork chops with pan sauce is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Pork chops with pan sauce is something which I’ve loved my entire life. They are fine and they look fantastic.

Now Choose From Multiple Easy Pork Chop Recipes To Create That Perfect Meal. Sprinkle both sides heavily with kosher salt and freshly ground black pepper. Press or rub the seasonings into the meat on both sides.

To begin with this particular recipe, we have to prepare a few components. You can have pork chops with pan sauce using 6 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Pork chops with pan sauce:
  1. Get 75 ml maple syrup
  2. Get 150 ml apple cider vinegar
  3. Take 2 rib end pork chops, about 3/4 in thick
  4. Take 1 small shallot, finely chopped
  5. Prepare 1/4 cup unsweetened apple juice
  6. Make ready Unsalted butter

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. Add the remaining half cup of wine. Increase the heat to high to boil the pan juices.

Instructions to make Pork chops with pan sauce:
  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.

Instructions Season the pork chops liberally with salt and pepper on both sides. Heat a large stainless steel or cast iron skillet (do not use nonstick or pork chops will not brown very well) over high heat and add the oil. Combine remaining ingredients; add to pan. 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.

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