Sweet Vinegar Garlic Pan Sauce For Any Meat Or Fish Recipes

Steps:

• Combine brown sugar, garlic, rice vinegar, and fish sauce in a bowl for the marinade. Add a splash of soy sauce and a plop of ketchup. Finish off with black pepper and hot sauce.
• Pour 1/2 of the marinade into a baking dish and lay pork chops over marinade. Pour the remaining marinade on top and toss pork chops until well coated. Wrap with plastic wrap and marinate in the refrigerator, flipping chops every 30 minutes, 1 to 2 hours.
• Remove chops to a plate, scraping any excess marinade back into the baking dish.
• Heat oil in a nonstick skillet over medium heat. Place chops in the hot oil. Cook until outsides are nicely charred and meat springs back when lightly prodded, about 5 minutes per side. Remove chops to a plate to rest.
• Pour the marinade into the skillet. Raise heat to medium-high. Cook until marinade is reduced and sticky, 3 to 5 minutes. Return pork chops and any accumulated juices to the skillet.
• Reduce heat to medium-low. Cook pork chops, flipping and basting occasionally, until the centers are slightly pink and sauce is to your desired degree of stickiness, 6 to 8 minutes. An instant-read thermometer inserted into the thickest part of the pork should read about 145 degrees F (63 degrees C).
• Plate each pork chop and spoon a portion of the sticky garlic sauce on top.

Steps:

• 1. Dredge the fish fillets in flour and a little salt. Place them in a shallow baking dish so that they all fit snugly.
• 2. Saute the onions, in a bit of butter until they are tender and transparent. Spread the onions over the fish fillets.
• 3. Prepare the sauce as follows: Blend the olive oil, white vinegar, garlic, oregano, mustard, parsley, coriander, lemon juice, and wine.
• 4. Pour the sauce over the fish, and bake the fish, uncovered, in a 350° oven for about 45 minutes.
• 5. Suggestion: Serve a nice soup, a pasta with the fish, and a salad on the side. Perfection!

Steps:

• Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
• Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
• Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.

Steps:

• Whisk together ingredients. Sauce can be refrigerated in an airtight container for up to 3 days; before serving, bring to room temperature and pour into individual dipping bowls.