Potato-Thickened Sauce for Pork

Preparation info

  • Difficulty


  • Yield:

    2 to 4


Appears in


By James Peterson

Published 1991

  • About

Potato purée can be used as a light thickener for pork sauces, added to the cooking juices from a roast loin of pork, or used to thicken pan-deglazed sauces.


pork chops 4 4
clarified butter or oil 2 tbsp 30 ml
full-bodied brown pork or chicken stock ¾ cup 185 ml
heavy cream ¼ cup 60 ml
potato purée 3 tbsp 45 ml
salt and pepper to taste to taste


  1. Sauté the pork chops in the butter or oil. Transfer them to a plate and keep them warm while preparing the sauce.
  2. Discard the fat in the sauté pan. Deglaze the pan with the stock and reduce by about one-third.
  3. Whisk in the cream and potato purée. Reduce the sauce if it is too thin, or add more stock if it is too thick. Season with salt and pepper, and serve the sauce over the pork chops.