Pork chops with pan sauce and steamed broccoli

Chop the shallot before cooking.

Put the pan for the chops on medium heat; set a pot of water with a steamer basket on high heat, lidded.

Coat the pork chops in olive oil, pepper and salt and put them in the hot pan.

Cut the broccoli into florets by trimming downward around the upturned head; halve or third the florets; slice the stalk thin until it turns woody.

Steam the stalk slices about a minute, then add the florets; turn the pork heat up a little.

Keep the heat conservative so the fond does not burn and spoil the sauce.

Steam the broccoli until a fork goes through with a little resistance.

Cook the chops to 145F internal, or a little more for bone-in.

Lift out the steamer, empty the pot, melt butter in it, toss in the broccoli with a pinch of salt and keep warm off the heat.

Rest the chops while making the pan sauce.

Cook the shallots in the pan fat about 30 seconds.

Deglaze with half white wine and half water, scraping up the fond with a wooden spoon; cook two or three minutes, then turn off the heat.

Cut the bone off the rested chops and slice the loin.

Plate the broccoli; pour the resting juices into the sauce.

Off the boil, stir in a little mustard and three slices of cold butter so they melt slowly into an emulsion; if too hot the butterfat separates.

Add pepper and sage and thyme, then spoon the sauce over the sliced pork.