Having some easy sauces in your back pocket is always a good thing when pressed for time and needing some magic. Last night, we had a couple of organic pork chops that needed enlivening, so after poking around inside the refrigerator, I found enough ingredients to make a version of this classic (and delicious) sauce.
Essentially, it’s a quick sauté, followed by some reduction. Easy, but it looks and tastes like something much more complex.
Brandied Cream Sauce
2 tablespoons olive oil
3 tablespoons butter
1-3/4 cups chopped mushrooms
1 large shallot, thinly sliced, then chopped
2 garlic cloves, minced
1/4 cup brandy
1 cup heavy whipping cream
2 tablespoons minced fresh thyme (or 1 tsp dried)
1 tablespoon Dijon mustard (or 1 teaspoon dry mustard)
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
3/4 teaspoon Worcester sauce
Sauté the vegetables, add the brandy and let reduce a bit. Next, add the cream, reduce heat just low enough that the sauce is continuing to reduce gently. When nearly done, add the sauce to the pan in which you’ve cooked your meat, to add pan juices to the mix. Taste, adjust, serve. It’s that easy…and will add a delicious addition to pork chops, roast chicken, or steak.