MAKES ABOUT ½ CUP
|
1 |
large shallot, minced (about 4 tablespoons) |
|
2 |
medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons) |
|
¾ |
cup low-sodium chicken broth |
|
½ |
cup dry white wine |
|
1 |
teaspoon minced fresh thyme leaves |
|
¼ |
teaspoon white wine vinegar |
|
3 |
tablespoons unsalted butter, chilled and cut into 3 pieces |
|
|
Table salt and ground black pepper |
Follow the recipe for Pan-Seared Thick-Cut Pork Chops. Pour off all but 1 teaspoon oil from the pan used to cook the chops and return the pan to medium heat. Add the shallot and garlic and cook, stirring constantly, until softened, about 1 minute. Add the broth and wine, scraping up any browned bits. Bring to a simmer and cook until the sauce measures ½ cup, 6 to 7 minutes. Off the heat, stir in the thyme and vinegar; whisk in the butter, 1 tablespoon at a time. Season with salt and pepper to taste and serve with the pork chops.