Need steak advice

[CardSharpCook]

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Hey, I made a garlic-hoisin pan sauce for pork chops last week that didn't make me vomit. I try pan sauces but usually botch them. I may have let them get too hot. Any suggestions without seeing how I actually ruin them in person?

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You can't make a good sauce if you've burned the fond. Fond = the particles that stick to the pan after cooking. It is the Fond that makes sauces good. So, you've cooked your meat and set it aside to rest. Now the pan is still hot and over a flame. We now immediately "deglaze" the pan with a splash of wine. The wine (hell it could be water) on a hot pan helps to release the fond. We then scrape the fond up with a wooden spoon. Now we add our stock and whatever other ingrediants we desire and reduce the liquid to the desired consistency.

The biggest issue really is -> don't burn the fond before adding the liquid.