Sauce

How to Deglaze a Pan Like a Boss

All it takes is a little splash to make a big-flavored sauce.
Image may contain Cutlery Spoon Food and Plant
Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Ali Nardi
  • Image may contain Cutlery Spoon Food and Plant
    Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Ali Nardi
    1/5

    Sear 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 Nardi
    2/5

    Remove 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 Nardi
    3/5

    Add 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 Nardi
    4/5

    Dislodge 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 Nardi
    5/5

    Scrape 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.

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