Can’t spare the valuable time? Looking for an extra dazzle in your dishes?

Pan Sauces are the key!

Ah forget the marketing slogans, pan sauces are great addition to sauteed meat, poultry and fish plates. Made directly in the saute pan in which your course was cooked, Pan Sauces will also get you out of the kitchen quicker (like you really wanted to) and sitting down at your dinning table.

Making a Pan Sauce

The basic idea to a pan sauce is to use the fond (all those caramelized tasty bits and pieces) left in the pan when sauteing meat to make a sauce thats well not only delicious but a perfect match for your dish as well. To get the fond to stick do not use a Teflon coated or other non stick type pan.

Once you have your dish sauteed and you have all that caramelized goodness in the pan, remove your meat and deglaze your pan with a liquid (usally something acidic like vinider, lemon juice or alcohol or even stock).

Now that you have all the flavor from the pan mixed into your liquid, allow time for it to reduce. This will concentrate the flavor.

Strain your result if desired and you have yourself a nice pan sauce that will complement your dish perfectly.

Sauteed Pork Chop with a Rosemary Pan Sauce

Ingredients

• 1 each        Pork Chop, 6 oz. Trimmed
•                    Flour
• 2 Tbsp.     Clarified butter
• 1 Tbsp.     Shallot, Minced
• 1 tsp,        Garlic, Minced
• 1/2 cup    White Wine
• 1 tsp.        Dried Rosemary
• 1 cup        Strong Chicken Stock
• TT           Salt and Pepper
• 2 tsp.       Whole Butter

Procedure

1. Season pork chop with salt and pepper and dredge in flour
2. Heat clarified butter in a saute pan. Saute the pork chop over medium heat until deep golden brown on both sides.
3. Pour out excess fat from pan. Add shallot and garlic and saute briefly until softened. Do not brown.
4. Add white wine and rosemary and reduce to 2 tablespoons. Add chicken stock and reduce to a nice thick but liquid solution. Mount with butter and season to taste.
5. Strain the sauce onto your plate, place the pork chop on sauce
6. Dredge pork chop