FoodReference.com (since 1999)

RECIPE SECTION - Over 10,000 Recipes

 

Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   Recipes   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_& Tours   |   Food_Trivia_Quizzes   |   Food Poems   |   Free_Magazines   |   Food Festivals & Events

You are here > Home

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

Culinary Schools & Cooking Classes
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

PORK PAN SAUCE FOR PORK ROAST OR PORK CHOPS

Makes about 1/2 cup sauce.

• Drippings from roasted pork roast or sautéed pork chops
• Pork Stock, broth, and/or dry red or white wine or sherry
• 1 to 2 teaspoons Dijon-style mustard (optional)
• 1/2 teaspoon dried thyme, basil, marjoram, or savory (optional)
• Light cream or butter (optional) 


Cooking Directions
Remove pork from roasting pan or skillet; keep warm.

Pour pan drippings into a glass measure; add enough Pork Stock, broth, and/or wine or sherry to make 1 cup.

Return to pan. Stir in mustard and/or herb, if desired.

Bring to boil. Boil, uncovered, over high heat until reduced to about 1/2 cup, scraping browned bits free from pan.

Stir in a little cream or butter, if desired.

Serve with pork.

Serving Suggestions
Those crusty brown drippings left in the pan after roasting or sautéeing pork add an incredible taste to pan sauce. Add stock, dry wine, sherry, or any combination, and cook uncovered to thicken the sauce and to concentrate the wonderful flavors.

Nutrition Facts (Nutritional Information per 2 tablespoon)
Calories 97 calories; Protein 0 grams; Fat 11 grams; Sodium 89 milligrams; Cholesterol 11 milligrams; Saturated Fat 5 grams; Carbohydrates 0 grams; Fiber 0 grams
 
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com

 

RELATED RECIPES

  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2023  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages