When working as a saucier in a restaurant, I got to experiment with a lot of fun sauces. It was my job to create sauces to go with all of our dishes, even the specials that would only last a day. One of my favorite sauces from a special was this apple cider pan sauce that we paired with a pork chop. It’s sweet yet buttery, and pairs perfectly with a hearty pork dish. It’s so good that I still make it to this day—and you should too.

• Apple Cider – This is an apple cider sauce so try to stick to it! Fresh local is best, but any works. In a pinch you can use apple juice, just make sure it isn’t sweetened.
• Chicken Stock – This is the liquid that pairs with the apple cider so this sauce isn’t too sweet. You can use any stock of choice here.
• Butter – Butter is used to both cook the shallots and finish the sauce. This is a butter emulsion sauce, so try to use butter. If you can’t consume dairy, instead reduce this sauce to a nappe and you will have a reduction sauce.
• Thyme – This is the herb used here to compliment the meat and melt the flavors together. Sawge and rosemary also work great here.
• Shallot + Garlic – These are the aromatics used to flavor the sauce. Omit if you dislike.