HowboutthemCowboys Posted March 2, 2007 Share Posted March 2, 2007 I've been searing boneless pork chops or chicken breasts in an oven safe pan and finishing them in the oven lately. When they're done I take them out of the pan and deglaze with whatever wine we have on hand and add butter and seasoning(usually fresh ground garlic pepper and a little salt, sometimes minced garlic) It turns out pretty good but I'd like some new ideas for the sauce. Any input would be great. TIA. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted March 2, 2007 Share Posted March 2, 2007 really a lot of options for pan sauce. i usually do pretty basic ones with poultry and go a little thicker with pork....mix it up with jus from beef. chopped fresh thyme, sage,parsley, garlic...and reduce to 1/2. ground lavendar and honey rosemary basil, garlic, copped tomatoes either bacon, pancetta, or proscutto with fresh herbs red or white wine, brandy, granma, creme de cassis, framboise, etc... use one to deglaze and mix and match herbs to thicken... either a little roux, or cream i usually finish with a touch of butter there are so many more, but my mind is not working right now Quote Link to comment Share on other sites More sharing options...
HowboutthemCowboys Posted March 2, 2007 Author Share Posted March 2, 2007 really a lot of options for pan sauce. i usually do pretty basic ones with poultry and go a little thicker with pork....mix it up with jus from beef. chopped fresh thyme, sage,parsley, garlic...and reduce to 1/2. ground lavendar and honey rosemary basil, garlic, copped tomatoes either bacon, pancetta, or proscutto with fresh herbs red or white wine, brandy, granma, creme de cassis, framboise, etc... use one to deglaze and mix and match herbs to thicken... either a little roux, or cream i usually finish with a touch of butter there are so many more, but my mind is not working right now Thanks Bier. Quote Link to comment Share on other sites More sharing options...
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