After the Maillard reaction took place via the pan frying of pork chops, a true fond formed. Some shallots and garlic were sautéed in the leftover fat. The pan was then deglazed with a lovely Riesling. When the Riesling evaporated, chicken stock (homemade, of course), Dijon mustard, red pepper jelly, Worcestershire sauce and apple cider vinegar were added to pan. Brought to a boil and then lowered to the barest of simmers, the pork chops were then braised for 15 or so minutes, removed, the sauce reduced and the dish plated.
No need for Bar Keeper's Friend, as all that schmutz was incorporated back into the sauce, leaving a nice, clean, stainless-steel pan.
