> wrote in message
...
> I'm going to pan sear some chops for dinner, and I'm in the mood for
> some kind of sauce/reduction to go with it.
>
> Any suggestions?

Deglaze with white wine, and add several spoons of Dijon mustard & thicken
with a cornstarch slurry. If you was the sauce glossy when you remove from
the heat swirl in several tablespoons of butter.

As an option you can add some dried cranberries if you like.

Dimitri