James Peterson

Potato-Thickened Sauce for Pork

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

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.

Ingredients

pork chops 4

Method

  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