Simple Pork Chops with Pan Sauce

this is a recipe for a simple pork chop with pan sauce but I could have called it how to sear and sauce anything getting down this basic pan sauce technique revolutionized my weeknight meals this is gonna take 20 minutes start to finish first thing I do is chop up a shallot for the sauce you could maybe do this while you're searing your pork chops but I tend to forget to do it if I wait or maybe it just stresses me out to do it while I'm minding the meat so I just do it beforehand shallots are so good for pan sauces you'll see why in a sec all right pan for the pork chops goes on medium heat I might turn that up later here's a little pot of water for steaming the broccoli and here's one of those little steamer basket thingies that adjusts to pans of many sizes that goes in lid goes on and that is on high heat here's a couple of pork chops I like bone-in but whatever is fine a little olive oil pepper and salt get them coated then in the hot pan here's some broccoli and I find the easiest way to cut this into florets is to turn it upside down and just cut downward to trim off the florets working your way around and progressively inward and then I just cut up most of them into half or thirds and I love the stalk I don't waste it I just start at the top and cut it into thin slices until the slices start to look really woody and then I stop the stalk slices need a head start so I throw those in the steamer first for like a minute I'm gonna turn up the heat on that pork a little bit then the rest of the broccoli goes in when you're planning to make a pan sauce I think that you want to be conservative with the heat because if any of the Fond in the pan burns that's gonna spoil the sauce that's why pork is such a great meat for making a pan sauce because you usually want to cook pork a little slower than you would cook steak to get a good sear on a steak you almost have to burn the Fond alright broccoli is done when you can push a fork through it I like it to still be a little crunchy so I want to feel some resistance on that fork this still needs a little more time I'm looking for a hundred and forty-five degrees Fahrenheit in these pork chops there may be a little bit more since they're bone-in the part around the bone tends to be really underdone if you pull it at 145 broccoli is done and I'll just lift the steamer basket out with my tongs and dump the water out of that pot bring the empty pot back melt in some butter garlic is good at this stage too I was just too lazy to chop it up broccoli goes in with a salt and then I'll set that off the heat to stay warm chops are done I'll set them aside to rest while I make my pan sauce beautiful fond or what the Brits unappetizing Lee referred to as sediment like we're in a sewage treatment plant or something look shallots go in at this stage and because the shallot layers are so much thinner than onion layers these little things just cook in like 30 seconds this will give much needed sweetness and pungency to the sauce then it's time to deglaze with any flavorful liquid that you want but I think something sweet and sour is best you could use fruit juice but of course I'm gonna use some white wine and scrape off all of the Fond with a wooden spoon I do think pan sauces tend to be too strong if you don't also use some water so I'm doing basically half wine half water I'll cook that for two or three minutes to extract flavor from the shallots and mellow out the wine then turn off the heat here's the rested pork chops what I do is cut off the bone I shall not on that like a caveman later then I slice up the loin I like to pre slice meat generally because I'm lazy but it's also particularly good to pre slice when you have a sauce it creates a more surface area that the sauce can coat toss the broccoli around in that melted butter and salt and put some on the plate then into the sauce I'll pour all of the juice that came out while I rested and sliced my chops which is a lot now a little bit of mustard goes in the sauce that tastes great and it helps the sauce emulsify and just like three little slices of nice cold butter that will melt slowly it's crucial that you do this after the sauce has come off the boil if it's too hot the butter fat will separate out slowly melting the cold butter into that rapidly cooling sauce forms this utterly luscious emulsion thick glossy rich instant sauce so easy I'll put in some pepper and some herbs I've got some sage and thyme from my garden classic pork bedfellows give it a taste it probably won't need any additional salt and that is good it should look a tiny bit too thin it will thicken as it cools onto the pork it goes the chunks tend to settle on the bottom of the pan so I'm helping them out onto the plate and that looks good and it's pretty good for you too you only need a little bit of butter to make a pan sauce thick and glossy like that love how the acidity of that sauce cuts through the richness of the pork oh and here's why I eat this with broccoli those florets are really good at mopping up the excess sauce just like you might do with a crust of bread if you're trying to watch your carbs broccoli might not taste like bread or rice but it can perform the same culinary function in a dinner that is delicious kind of fancy stuff and it's easy cheap and quick pan sauces are amazeballs deglaze with a flavorful liquid take it off the heat stir in some butter do your happy dance

Channel: Adam Ragusea

Views: 1,608,656

Keywords: meat, sauce, pan, chops, sear, brown, butter, wine, water, shallots, shallot, broccoli, juicy, saucy, easy, quick, pork chops, pan sauce, deglaze, how to make a pan sauce, how to cook pork chops, how to cook pork chops in a pan, how to steam broccoli, how to steam broccoli on the stove, how to sear pork chops

Id: 5pV_LosNT1U

Length: 5min 6sec (306 seconds)

Published: Thu Jun 13 2019