Name: Garlic and Thyme Pan Sauce
Total time: 20 min
Yield: Serves 4 (Makes 1/2 cup)
Ingredients: 1 large shallot, minced (about 1/4 cup); 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons); 1/2 cup dry white wine; 3/4 cup low-sodium chicken broth; 1 teaspoon minced fresh thyme leaves; 1/4 teaspoon white wine vinegar; 3 tablespoons cold unsalted butter, cut into 3 pieces

Why This Recipe Works

In search of a perfect seared pork chop recipe, we turned the conventional cooking method upside down, first cooking salted chops in a low oven, then searing them in a smoking pan. Slowly cooking the meat allowed enzymes to break down protein, tenderizing the chops. The salted surface gently dried out in the oven and became beautifully caramelized in the pan. The result was a pan-seared pork chop recipe that was perfect inside and out.

Instructions

Pour off all but 1 teaspoon oil from pan used to cook chops and return pan to medium heat. Add shallot and garlic and cook, stirring constantly, until softened, about 1 minute. Add wine and broth, scraping pan bottom to loosen browned bits. Simmer until reduced to 1/2 cup, 6 to 7 minutes. Off heat, stir in thyme and vinegar, then whisk in butter, 1 tablespoon at a time. Season with salt and pepper and serve with chops.