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Heat a large stainless steel skillet over medium-high heat. Add oil; swirl to coat. Sprinkle pork with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add pork to pan. Cook 4 minutes; turn and cook an additional 3 minutes or until done. Remove from pan.
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Why? The proteins and sugars that meat releases as it sears stick to the stainless steel pan (unlike nonstick). The protein bits are called fond.
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Add shallots to pan; saute 90 seconds. Add wine; cook 2 minutes or until reduced by half, scraping pan with a flat wooden spoon to loosen browned bits.
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Why? Adding liquid to the pan and heating it makes it possible to scrape up the fond. The browned bits dissolve and add deep, meaty flavor to the deglazing liquid.
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Add stock. Bring to a boil; cook 4 minutes or until reduced to 1/3 cup. Add thyme sprig. Remove from heat. Whisk in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and butter. Spoon sauce over chops.
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Why? The resulting deglazed mixture is now a flavorful base for a sauce that's enriched at the end with butter. The salt's flavor concentrates as the sauce cooks, so season at the end.
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MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
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