Like a boutonniere on a lapel, a sauce hints at a life philosophy. By requiring a level attention beyond the strictly utilitarian, it suggests respect for aesthetics and a valuing of everyday pleasures. But come on – you wouldn’t pin a rose on your polo for a trip to the hardware store, and you shouldn’t make hollandaise five nights a week. The beauty of a pan sauce lies in its simplicity. Meat is cooked, and while it’s resting a couple ingredients are added to the skillet, mixed together, and immediately used. It is a straightforward, unpretentious technique that adds excitement to an everyday meal without making a bunch of extra dishes.
Pork Chops with Maple Mustard Sauce
2 pork chops
1/2 T. butter
1 T. mustard
1 T. maple syrup
1 T. water
1.) Salt the pork chops on each side.
2.) Over medium or medium-high heat, depending on the strength of your stove, heat a frying pan. Add butter, and then pork chops. Sear each side and cover.
3.) Flip the pork chops several times during the cooking process. Turn down heat if they are in danger of scorching. When your thermopop or other high quality digital thermometer (which you own because it’s maybe the most important tool in a kitchen if you aim to consistently cook meat well) reads 145, remove the chops from the pan.
4.) Add the remaining ingredients and mix them all around with the fond to make a delicious sauce.
5.) Spoon it over the pork chops and enjoy.
Photo Credit – Alanna Rose