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Pork Chops

A simple fried pork chop coated in eggs and crumbs, seasoned with sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Pork and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 4,371 recipes. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓

Pork Chops

Ingredients

Directions

Prepare

  1. Dip the pork chops in the beaten eggs.

  2. Coat them with cracker or bread crumbs.

  3. Season with coarse sea salt to taste.

Fry

  1. Fry in hot lard, turning often until well done.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pork + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together4,371 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  2. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Pork + eggtop 30% of all pairs
    Smell alikemoderate
    Cooked together10,387 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Bind the crumb coating to the pork so it adheres during frying.
Cracker or bread crumbs
Form a crisp, golden coating that browns in the hot lard.
Pork chops
Provide the main protein that cooks through in the hot fat.
Lard
Conducts heat for frying and adds richness and browning to the crust.

The step that matters

Fry in hot lard, turning often until well done. The lard must be hot enough to crisp the coating quickly rather than soak in. Turning often promotes even browning, but the chops must reach a fully cooked interior, which a thermometer confirms more reliably than color alone.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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