Kyl Haselbauer has 20 years of experience working in fine-dining and modernist kitchens, including Bar Cotto and Anchovies &amp; Olives in Seattle. He is also the owner of Bright Spot, a café and coffee shop in Seattle.

Kyl Haselbauer

Pork chops are weeknight meal staples: They’re easy to cook, delicious when <a href="https://www.chefsteps.com/recipes/sous-vide-pork-chops">cooked perfectly</a>, relatively inexpensive, and easy to find almost everywhere. Pork chops with a pork stock-based <a href="https://www.chefsteps.com/guides-tools/how-to-make-a-quick-pan-sauce">pan sauce</a>? Well, that’s less common, in part because not many people have pork stock lying around.Our <a href="https://www.chefsteps.com/recipes/pork-bouillon-cubes">pork bouillon cubes</a> can help change that. Full of porky flavor and gelatin, they’re the best stock option out there for making a pan sauce for chops. Their seasoning and gelatin content are already dialed in: You just add a half cube to the pan after sweating some garlic and adding water, stir in some whole-grain mustard, and mount the mixture with butter, and you’re good to go. No waiting around for the stock to reduce, and no worries about it being under-seasoned. (The same is true for our <a href="https://www.chefsteps.com/recipes/chicken-bouillon-cubes">chicken</a> or <a href="https://www.chefsteps.com/recipes/beef-bouillon-cubes">beef</a> bouillon cubes, but the sauce will taste correspondingly more chickeny or beefy, respectively.) Since it’s so simple to prepare, you can literally whip it up anytime you’re making pork. If you overcook some tenderloin—look, it happens ... especially if you don’t use <a href="https://www.chefsteps.com/recipes/tender-juicy-pork-tenderloin">our recipe</a>!—all you need is 10 minutes to make a silky sauce that’ll make it taste less like chalk.

Instant Pork Pan Sauce