Last time I explained the brown and bake method which is so simple it doesn’t even feel like cooking. Another simple dinner method is to saute a protein and then make a pan sauce. This is one of the most versatile methods I know, and is perfect for chicken breasts or thin pork chops. Both can become dry and tasteless. This method adds flavor and moisture.

One thing I like about spontaneous cooking is that I am not tied to a specific recipe, I can buy whatever looks good at the store. This week, the asparagus at the market looked sad, but the green beans looked good, so that’s what I bought.

The method follows a general set of steps, but they are not hard and fast. The steps are:

  • Brown the protein and set aside.
  • Add aromatics to the pan. Aromatics are things like garlic, ginger, shallots, onions, celery and carrots.
  • Deglaze the pan and reduce the sauce by half
  • Extend the sauce
  • Finish (braise) the protein and vegetables.

Babs: Laziest Line Cook

Babs: Laziest Line Cook

I am playing a little loose with the definition of a pan sauce by finishing the protein and vegetables in the sauce. A classic pan sauce stops at step 3, then adds cream or butter. But this is how I cook and it shows the versatility. I will demonstrate the method by making a pork chop with mushrooms and green beans in a mustard cream sauce.

Start with your mise en place (French for put in place). I have a bunch of small glass bowls that I got at the dollar store. They are really useful, and I recommend that anyone who loves to cook get some. First, I wash and trim the green beans I think I will eat. I get some salted water boiling while I prepare the rest of the mise en place.

Take a shallot and chop some fine and set aside. You’re cooking for one – so you don’t need much. The shallot you don’t use will be ok covered in the fridge for a few days. Mince a clove of garlic and set aside*. Next clean and slice a few mushrooms. By now the water should be boiling and I add the green beans and just cook until they are bright green. I then remove them and add to a bowl with ice water to stop the cooking. I will finish them in my sauce.

Mise en place

Mise en place


Brown the pork chop on both sides but don’t cook it all the way through. Remove it from the pan and set aside. Add the shallots to the pan and let brown. Shallots brown much more quickly than onions which is why I am using them here. When the shallots are browned, add the mushrooms and garlic and cook until the mushrooms are browned and softened.

Add Shallots and Mushrooms

Add Shallots and Mushrooms


Now start the sauce. Add a little white wine to the pan and swirl it around to deglaze the pan. Next, I add a little dijon mustard and some stock. Because I want this to be a cream sauce, I will add the chop and beans back to the pan now. Normally, I would wait until I extended the sauce, but I don’t want to curdle the cream.

Deglaze and reduce

Deglaze and reduce


Once I add the chop and beans back to the pan, let the sauce simmer and reduce by at least half. Watch the beans and chop carefully and remove when they are done. You don’t want to overcook.

Finish meat and beans

Finish meat and beans


Once the sauce is reduced to a syrup – if you coat the back of a spoon you should be able to draw a finger through it and leave a clean streak- it is ready. Add a dollop of cream, swirl and plate over the chop and beans. Garnish with a few slivered almonds.

Add cream

Add cream


Done!

Done!


This type of sauce – wine, mushrooms, dijon mustard, is flexible. Swirl in a little butter instead of cream to create a classic sauce. You could also pan fry a steak and make the sauce with red wine and serve with mashed cauliflower.

Other Variations:

Another classic is a piccata sauce and it works well with pork, chicken or fish. Deglaze with white wine and add lemon juice. Reduce, then add some broth before returning the protein to the pan. Garnish with capers. I like to do that with chicken and asparagus.

Chicken and Asparagus

Chicken and Asparagus

Another classic is the sauce for coq au vin. That uses a little bacon (when done, remove from the pan and crumble), add onions and mushrooms and deglaze with red wine.

Chicken cacciatore uses wine, onions, peppers and tomatoes. Add onions and peppers as your aromatics, deglaze with wine and extend with tomatoes and their juice.

Next time I’ll break down how I translate a recipe to my cooking method.

* This is a LOT of garlic for a single serving, so I set some of the minced garlic aside for a dressing.