James Peterson

Pork Chops with Onion Purée–Thickened Sauce (Soubise)

Preparation info
  • yield:

    2 to 4

    servings
    • Difficulty

      Easy

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

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.

Ingredients

rib or loin pork chops 4

Method

  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