Pork Chops with Onion Purée–Thickened Sauce (Soubise)

Preparation info

  • Difficulty


  • yield:

    2 to 4


Appears in


By James Peterson

Published 1991

  • About

This sauce demonstrates a method of finishing an integral pan sauce with vegetable purée—in this case onions, a modern version of the classic soubise.


rib or loin pork chops 4 4
clarified butter (see note) 3 tbsp 45 ml
brown pork or chicken stock ½ cup 125 ml
Stewed onion purée 6 tbsp 90 ml
additional stock or heavy cream as needed as needed
salt and pepper to taste to taste


  1. Dry the pork chops. In a 2-quart (2 liter) straight-sided sauté pan, sauté the chops in the clarified butter until well browned and cooked through. Transfer them to a plate and keep warm.
  2. Pour off the fat from the pan and deglaze with the stock.
  3. Reduce the stock by about one-fourth and whisk in the onion purée. Adjust the thickness by reducing the sauce slightly (to thicken) or adding stock or cream (to thin). Season with salt and pepper.