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Message: <blockquote data-quote="prabe" data-source="post: 7960098" data-attributes="member: 7016699">A basic recipe for meat with a pan sauce.BASIC PORK CHOPS WITH PAN SAUCE<ol> <li data-xf-list-type="ol">Pre-heat an oven to 300F</li> <li data-xf-list-type="ol">Season boneless pork chops generously on both sides with salt and pepper.</li> <li data-xf-list-type="ol">Heat 1 tbsp of oil or butter in a stainless-steel skillet over medium-high heat (or a little higher).</li> <li data-xf-list-type="ol">Add the pork chops and sear on both sides. Probably 2-3 minutes per side.</li> <li data-xf-list-type="ol">Remove the chops to an oven-safe dish with a rack, and place in the oven.</li> <li data-xf-list-type="ol">Add about 1 diced medium shallot to the pan. Cook until soft and translucent, about a minute or two.</li> <li data-xf-list-type="ol">Turn off the flame, if you’re using a gas cooktop, and add ¼ cup of whiskey to the pan and scrape well (in other words, deglaze).</li> <li data-xf-list-type="ol">Return pan to heat, add ½ cup of chicken broth and about ¼ tsp of Worcestershire sauce to the pan, stir.</li> <li data-xf-list-type="ol">When that is starting to boil, add 2 tsps of dijon or brown deli mustard and whisk in, then whisk in ½ cup cream.</li> <li data-xf-list-type="ol">Whisk constantly until it starts to thicken, somewhere between 7 and ten minutes.</li> <li data-xf-list-type="ol">Adjust seasonings in pan sauce with fresh-ground pepper, lemon juice/vinegar, and a little salt.</li> <li data-xf-list-type="ol">Remove pork chops from oven, pour any drippings into the sauce (they’ll be salty, which is why I suggest you undersalt the sauce a little in step 11). Whisk the sauce, then put the pork chops in and turn over.</li> <li data-xf-list-type="ol">Serve.</li> </ol>Notes:If you can see your way clear to letting the pork chops sit a while with the seasoning on them, they’ll taste a bit better, as the seasonings have a chance to penetrate and do their good work throughout the meat.You can probably use a cast-iron skillet if you want. I personally don’t like them much, but that’s mostly me. Non-stick is a non-starter, because there won’t be anything in the pan to build the sauce on.OXO make silicon-rubber roasting racks that come in pairs and can be used as trivets as well. I use one of those at a time, in a 7x11-inch Pyrex baking dish.Bourbon will work well in this, as will slightly-peaty Scotch.If you want, you can replace the shallot with half a medium onion.Works well with chicken, too. I usually use soup base (like Better Than Boullion) to make broth, and I can usually find pork broth to use for this (I use chicken broth for chicken, obviously).You can change out the liquor, if you want (I use vodka a fair amount, as well as brandy or occasionally rum).</blockquote>

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