A Cheat's Bordelaise Sauce

• 2 tablespoons extra-virgin olive oil
• 1 shallot, chopped
• 1 clove garlic, chopped
• 2 stems fresh thyme
• 1 bay leaf
• 3 cups pinot noir or other red wine
• Pan drippings from pork chops or 2 tablespoons demi-glace, preferably homemade
• 3 tablespoons unsalted butter
• Kosher salt and freshly ground black pepper to tast

1. Pour the olive oil into a large saucepan, place over medium-high heat and add the shallot and garlic and then the thyme and bay leaf.
2. Cook until the shallots are light brown, then add the wine, lower the heat and simmer until reduced to about 1/2 cup.
3. Add the pan drippings from the chops or the demi-glace if you have it.
4. Simmer for an additional 5 to 10 minutes and then strain into a clean saucepan.
5. Return to medium heat until warm and whisk in the butter and season with salt and pepper to taste.
6. Serve immediately drizzled over the pork chops.

extravirgin olive oil, shallot, clove garlic, thyme, bay leaf, red wine, pan, unsalted butter, kosher salt

Taken from cooking.nytimes.com/recipes/6178 (may not work)