These perfectly seared golden brown Pork Chops with Port Wine and Cranberry Reduction have a secret ingredient. Let’s talk about the simple way to make a pan sauce at home + having dinner ready in 30 minutes!
I love pan sauces and I love making them the right way with demi-glace as their base – but really, who has the time?
Demi-glace in a few words is an amazingly flavorful and complex “meat essence”. It is made by roasting veal bones and aromatic vegetables in the oven until they reach a nice golden brown color. Then everything is simmered for a minimum of 6 hours to extract all the flavors into a brown stock. After all those hours the brown stock is strained and then reduced to a syrupy consistency. The result is amazing but you need lots and lots of time!
So when I realized I didn’t have any demi-glace or time to make it, I remembered a little secret ingredient to make delicious pan sauces in a fraction of the time. Hoisin sauce!
Hoisin sauce is a thick and savory sauce made from fermented soybeans among other ingredients. It is used in Chinese cuisine and readily available in supermarkets.
Pork Chops with Port Wine and Cranberry Reduction
This recipe is incredibly easy and delicious. You will have dinner ready in about 30 minutes!
First, you season your pork chops with salt and pepper to taste and then add your chopped rosemary. You sear them until golden brown, and place them in the oven for about 12 to 15 minutes. After you remove them from the oven, you let them rest while making the sauce. Pour off the fat, add the port wine and cranberries – reduce for a few minutes and add the Hoisin sauce – full flavor alert! A bit of butter (just a tablespoon for 6 servings – relax!) Done!
The simple way to a great pan sauce at home? Hoisin sauce! Isn’t that easier than the roasting, simmering, straining and reducing brown stock for hours? I say yes!
Best part? Dinner is ready in 30 minutes!!
- Use a heavy bottom skillet or a cast iron skillet for this recipe. You want your chops to get a nice golden brown sear.
- I learned the “Hoisin secret” from Chef Wolfgang Puck. This recipe is adapted from a recipe in his book “WP Makes it Easy”