Those crusty brown drippings left in the pan after roasting or sauteing 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.
- roast pork drippings (OR sauteed pork chops drippings)
- pork stock (OR broth, and/OR dry red OR white wine OR sherry)
- 2 teaspoons Dijon-style mustard (optional)
- 1/2 teaspoon dried thyme (OR basil OR marjoram OR savory, optional)
- light cream (OR butter, optional)
- 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.