Problem: Not Enough Sauce.
The pan sauce you made to accompany the pork chops was supposed to serve 4. But the overly reduced sauce barely measures 2 tablespoons.

Solution: Wine Sauce. Stretch the sauce. If you’re confident in your ability to tinker with flavors, place the skillet of sauce over medium heat; add equal amounts of chicken broth and a fortified wine, such as port, sherry, or Madeira; and simmer briefly. (Instead of wine, you can use balsamic or sherry vinegar.) Remove from heat. If desired, add a tablespoon of butter and tilt the pan, swirling until the butter melts. If you don’t trust your instincts, Rozanne Gold, a chef and the author of the 1-2-3 series of cookbooks, suggests that you toss the original sauce and try this quick one: In a small pan, over medium heat, simmer 1/2 cup of balsamic vinegar until it reduces to 3 tablespoons. Remove from heat and whisk in 2 tablespoons of room-temperature butter, mixing until a rich, glossy sauce forms.

Next Time: Reduce the sauce in a small pot rather than a wide skillet so the liquid evaporates more slowly.