A Cheat's Bordelaise Sauce

1. 1

   Pour the olive oil into a large saucepan, place over medium-high heat and add the shallot and garlic and then the thyme and bay leaf.

2. 2

   Cook until the shallots are light brown, then add the wine, lower the heat and simmer until reduced to about 1/2 cup.

3. 3

   Add the pan drippings from the chops or the demi-glace if you have it.

4. 4

   Simmer for an additional 5 to 10 minutes and then strain into a clean saucepan.

5. 5

   Return to medium heat until warm and whisk in the butter and season with salt and pepper to taste.

6. 6

   Serve immediately drizzled over the pork chops.

* Per serving · 4 servings · Values may vary.

No additional tips available.