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In a pan over medium heat, add butter and let it bubble
Stir in minced shallot and season with salt and pepper
After a minute, stir in minced garlic
Deglaze the pan with apple cider and chicken broth
Bring to a simmer and slowly reduce until thickened to a nape (thick enough to coat the back of a spoon)
Turn off the heat and stir in cold butter to emulsify and make the sauce creamy and thick
Taste for seasoning and adjust as needed
Serve with pork or chicken