How to Deglaze a Pan Like a Boss
Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Ali Nardi1/5Sear the Meat
As you're searing a pork chop on the stovetop, you've got all the makings of a good sauce right in front of you. As the pork renders out, brown bits collect in the pan. Fancy chefs call it fond, we'll call it flavor.
Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Ali Nardi2/5Remove the Meat
After you finish and remove the pork chop, leave the heat on high, and take care not to burn the aromatics like garlic and thyme sprigs.
Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Ali Nardi3/5Add Your Liquid of Choice
Immediately add your choice of liquid (about 1/4 cup will do). While we used red wine, you can deglaze with just about any liquid. Apple cider, beer, stock, vermouth, even orange juice: it's all fair game. The liquid is going to sizzle from the heat and smell wonderful.
Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Ali Nardi4/5Dislodge and Scrape
Tip the pan to dislodge the brown bits and start scraping everything up in the pan—this should only take about a minute.
Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Ali Nardi5/5Scrape and Reduce
Continue scraping and reducing the liquid. Once the brown bits are dislodged and the liquid begins to take on a darker hue, your pan is deglazed and your sauce is ready. Pour it over the pork chop and pat yourself on the back for finding flavor fast.
