Pork Chop's Delight: Garlic-Thyme Velvet Sauce

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.