Czech Svíčková Sauce with Pork Chop

Method

1. Season the pork chop with salt and pepper.
2. In a large pot, sauté the onion, carrots, and celery until softened.
3. Add the pork chop and cook until browned on all sides.
4. Pour in the beef broth and add vinegar, brown sugar, paprika, and thyme.
5. Bring to a boil, then reduce heat and simmer for 1 hour.
6. Strain the sauce and serve with the pork chop.
7. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.