Name: Cilantro and Coconut Pan Sauce
Total time: 20 min
Ingredients: 1 large shallot , minced (about 1/4 cup); 2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons); 1 tablespoon grated fresh ginger; 1/4 cup low-sodium chicken broth; 3/4 cup coconut milk; 1 teaspoon sugar; 1/4 cup chopped fresh cilantro leaves; 2 teaspoons fresh lime juice; 1 tablespoon unsalted butter

Why This Recipe Works

In search of a perfect seared pork chop recipe, we turned the conventional cooking method upside down, first cooking salted chops in a low oven, then searing them in a smoking pan. Slowly cooking the meat allowed enzymes to break down protein, tenderizing the chops. The salted surface gently dried out in the oven and became beautifully caramelized in the pan. The result was a pan-seared pork chop recipe that was perfect inside and out.

Instructions

Pour off all but 1 teaspoon oil from pan used to cook chops and return pan to medium heat. Add shallot, garlic, and ginger and cook, stirring constantly, until softened, about 1 minute. Add broth, coconut milk, and sugar, scraping pan bottom to loosen browned bits. Simmer until reduced to 1/2 cup, 6 to 7 minutes. Off heat, stir in cilantro and lime juice, then whisk in butter. Season with salt and pepper and serve with chops.