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|
|clarified butter (see note)|
|brown pork or chicken stock|
|Stewed onion purée|
|additional stock or heavy cream||as needed||as needed|
|salt and pepper||to taste||to taste|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.