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We hope you got insight from reading it, now let’s go back to pork chops with pan sauce recipe. You can cook pork chops with pan sauce using 6 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to cook Pork chops with pan sauce:

1. Take maple syrup
2. Provide apple cider vinegar
3. You need rib end pork chops, about 3/4 in thick
4. Prepare small shallot, finely chopped
5. Provide unsweetened apple juice
6. You need Unsalted butter

Steps to make Pork chops with pan sauce:

1. Add the maple syrup to a small pot and put it on medium-low heat. Bring it up until you can just see the first tiny bubbles forming beneath the surface (about 10 minutes) and add the cider vinegar. Swirl the pot occasionally while the liquid reduces slightly (don't stir).
2. While you wait for the sauce to reduce, put a medium pan on medium-high heat. Add a splash of veg oil and a small knob of butter. Season the chops with salt and pepper and add them to the pan. Sear the chops for 4 minutes then flip. Sear another 3 to 4 minutes on the other side, using a spoon to baste the chops with the frying oil. When they're done, remove the chops to a plate to rest. Turn the pan down to low and remove any excess oil.
3. Add a knob of butter to the pan and toss in the shallots. Sweat them for about 1 minute then pour in the the maple/vinegar reduction. Immediately add the apple juice. Use a wooden spoon to scrape any caramelized bits from the bottom of the pan. Let bubble away for 1 to 2 minutes until reduced to a thin syrup (it'll thicken more as it cools). Whisk in another knob of butter as well as a pinch of salt and several course grinds of black pepper, then serve with the chops.

Pork chops are sauteed in a skillet and then cooked in an addictive gravy made with barbecue sauce, brown sugar, lime juice, and garlic powder. Pour sauce over golden pork chops and bring to a boil. Here's how you make a pork chop that can truly rival a great steak at home: Brine it with brown sugar, pan-fry it, and then baste it with butter. This method allows the pork chop to hold on to its juices so you won't need a drip of added sauce — the flavor from pan juices are all you need to finish it off. In this Sun Basket twist on meat and potatoes, Chef Justine makes a fast pan sauce for pork chops with her sherry vinaigrette and serves them with a luscious sweet.

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