Pork Chops in a Luscious Pan Sauce

What is it about a pan sauce that makes a regular, everyday meal feel like something special?  It's so easy to make, yet packs a pretty big "wow" factor when you serve it.  Once you learn the secret of making a pan sauce, you can use it over any kind of protein, from steak, to chicken, pork or even tofu (if it's a meatless night and tofu's your thing).  It never fails to impress and sometimes we cooks need a few tricks like this up our sleeves.

There are basically four simple steps to making a pan sauce.

1- Sear your meat in a pan (don't use nonstick, you want a little sticking here), over high enough heat to get lovely browning, without burning.  Don't get too involved with the meat.  Be patient.  Let it sit long enough on each side to brown to a beautiful bronze color.  If the meat doesn't want to lift from the pan, it's not ready to turn yet.  You are wanting to have some bits of sediment in the pan, because that will make your sauce taste wonderful.  Once the meat is cooked on both sides, remove it from the pan and let it rest.

2- Add your aromatics if the recipe calls for them.   We're talking onions, shallots, garlic, spices, etc. and cook until tender.

3- Deglaze the pan with wine, broth or juice, scraping the bottom of the pan to loosen all those yummy bits left behind by the first two steps.  Simmer the liquid until it is reduced and thickened.

4- Add a little fat back into the liquid to make it creamy and luscious.  Think butter or cream.  Don't worry, it doesn't take much. Serve over meat. 

 I recently tried a recipe from this cookbook, that called for pears, cider and pork chops.  Sounds good, huh.  Very seasonal.  Here's how it came together.

I diced some pears and browned them in a skillet with a little butter.

Once they were a nice golden color and tender, not mushy,  I removed the pears and set them aside.  I took two center cut pork chops and brushed them with oil, chopped up some fresh thyme and sprinkled it on the chops along with some salt and pepper.  I've discovered that I like the bone in chops better than boneless.  I think they're more flavorful.  

I seared the chops in the same pan in which I cooked the pears, until they were nicely browned on both sides.

After removing the meat, I added apple cider ( the recipe called for pear cider, but I had apple and used it) and scraped all the bits from the bottom of the pan.  Then I let it simmer until reduced by about half.  At this point, I added a splash of cream and then put the pears back in the pan to heat.

And that's it.  Spoon that sauce over the pork chops and oh my, it's so, so good.  Now you know you could easily do this same thing with apples instead of pears, but I love pears and am always looking for ways to use them in the fall.  The pears and pork were delicious together.  This would be fantastic with garlic mashed potatoes on the side, but that was an afterthought.  

Instead, we had it with oven roasted sweet potatoes and sautéed kale.  Not complaining or anything, because that was pretty tasty too.  See how easy it is to make a pan sauce.  It's really just a glorified gravy ya'll.  And that makes this southern girl happy any day of the week!

Pork with Pears and Cream
a little olive oil
4 pork chops
4 bushy sprigs of thyme
2 pears
a thick slice of butter
3/4 cups pear or apple cider
heavy cream - to taste

Lightly oil the chops. Strip the thyme leaves from their stems and chop them finely.  Use them to season the chops, with some salt and pepper.  Peel the pears, remove the cores and cut into large dices.  Melt the butter in the pan, add the pears, and cook until golden, approaching tenderness.  Turn them now and  again with a spoon , letting them take on an even color.  Remove from pan.  Return the pan to the heat and lower in the chops, and leave them to cook over moderate heat until they are done to your liking and have formed a sticky residue in the pan.  Remove and keep warm.  Pour the cider into the pan and stir to remove the sticky bits from the bottom of the pan.  Leave to bubble and reduce by half.  Pour in the cream, whisk lightly and let simmer for a couple of minutes.  Return the chops and pears to the pan to fully heat before serving.

*Adapted from recipe by Nigel Slater