17 minutes
A luxurious garlic-thyme sauce perfect for enhancing the flavor of pork chops with rich, concentrated flavors and a velvety texture.
Shallots, minced
each
Garlic Clove, minced
each
cups
cups
Fresh Thyme, minced
teaspoons
teaspoons
Unsalted Butter, cut into 3 pieces and chilled
tablespoons
1. Retain Pan Fat
Begin by pouring off the excess fat from the pan used to cook your pork chops, leaving just about a teaspoon behind. This retained fat is packed with flavor from the cooked chops, which will form a delicious base for your sauce.
2. Cook Aromatics
Next, add the minced shallot and garlic to the pan and cook them for about a minute. The goal here is to soften the aromatics and release their flavors. You'll know it's ready when the garlic becomes fragrant.
3. Deglaze and Reduce
Pour in the chicken broth and dry white wine, using a wooden spoon to scrape up any browned bits from the bottom of the pan. These bits are full of concentrated flavor and will enhance your sauce. Allow the liquid to come to a simmer, then reduce it until you have about ½ cup left, which should take around 6 to 7 minutes. This step is crucial as it concentrates the flavors, giving the sauce its rich taste and thick texture.
4. Add Thyme and Vinegar
Remove the pan from the heat and stir in the minced fresh thyme and white wine vinegar. The thyme will add a fresh, aromatic note while the vinegar balances the sauce with a touch of acidity.
5. Incorporate Butter
Now, whisk in the chilled butter, one piece at a time. This step is essential for creating a smooth, glossy texture as the butter emulsifies into the sauce. Finally, season to taste with salt and pepper, adjusting the flavors to your preference.
. Protein Swap
. Protein Swap
. Protein Swap
. Protein Swap
. Protein Swap
Opt for bone-in pork chops as they tend to be juicier and more flavorful than boneless. Look for chops that are at least 1-inch thick to ensure they stay moist during cooking.
Use a meat thermometer to avoid overcooking the pork chops. The USDA recommends an internal temperature of 145°F followed by a three-minute rest.
Always let your cooked pork chops rest for a few minutes before cutting into them. This allows the juices to redistribute, ensuring each bite is succulent.
Aim for a sauce that's luxuriously velvety, which means not too thick and not too thin. Simmer the sauce until it coats the back of a spoon, adjusting as needed.
Use a heavy skillet (cast iron is ideal) and get it very hot before adding your pork chops. You want a deep golden-brown sear for the best flavor development.
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