Tonight was one such pan sauce experiment that turned out nicely. The combination of soy sauce, sriracha, and hoisin rarely fails, so I decided to turn it into a pan sauce to accompany pork chops. I added garlic and ginger to season the sauce, and some sugar to slightly sweeten the sauce and to help it thicken. To keep with the Asian theme, I used shaoxing rice wine to deglaze the pan, but dry sherry would work just as well. The measurements are by no means exact, so add or subtract according to your taste; remember, a pan sauce lends itself to improvisation.
Pork Chops with Soy and Sriracha Pan Sauce
- 2 thick bone-in pork chops
- Salt and pepper
- 2 tbsp peanut oil
- 1 large clove of garlic, minced
- 1/2 inch piece of ginger, minced
- 1/4 cup shaoxing (Chinese rice wine) or sherry
- 1/4 cup soy sauce
- 1 tbsp sriracha sauce
- 1 tbsp hoisin sauce
- 2 tsp sugar
- Pat pork chops dry with paper towels. Season with salt and pepper.
- Heat oil in a deep skillet over medium-high heat.
- Add pork chops to pan. Cook for about two minutes per side. Reduce heat to low, cover skillet, and continue to cook pork chops until cooked through, about 3 more minutes per side. Remove chops from pan and let rest.
- Increase heat to medium. Add garlic and ginger to pan and cook until fragrant, about 1 minute.
- Add wine to pan and bring to a boil. Reduce by half, about 2 minutes. Reduce heat to low.
- Add soy sauce, hoisin, sriracha, and sugar to pan. Simmer until thickened, about two minutes.
- Serve pork chops over rice with pan sauce.