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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

 

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