Garlic and Thyme Pan Sauce
Sauces
1 large shallot, minced (about¼ cup)
2 medium garlic cloves, minced or pressed (about 2 tsp)
½ cup dry white wine
¾ cup low-sodium chicken broth
1 teaspoon minced fresh thyme leaves
¼ teaspoon white wine vinegar
3 tablespoons cold unsalted butter, cut into 3 pieces
Table salt
Ground black pepper
Pour off all but 1 teaspoon oil from pan used to cook chops (or tenderloin) and return to medium heat. Add shallot and garlic and cook, stirring constantly, until softened, about 1 minute. Add wine and broth, scraping pan bottom to loosen browned bits. Simmer until reduced to½ cups 6 to 7 minutes. Off heat, stir in thyme and vinegar, then whisk in butter, 1 tablespoon at a time. Season with salt and pepper and serve with chops.