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Breaded Pork Chops

Breaded pork chops are rib chops coated in egg and breadcrumbs, fried until browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Egg and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Breaded Pork Chops

Ingredients

Directions

Prepare

  1. Season the rib chops with coarse sea salt and black pepper.

  2. Dip the seasoned chops into the beaten egg, then coat with bread crumbs.

Cook and serve

  1. Fry the chops in drippings until nicely browned, about 20 to 25 minutes.

  2. Serve with tomato or cream sauce.

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

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

  2. Pepper + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Pepper + eggtop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

Pepper and egg barely smell alike, yet cooks put them together in 50,580 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Rib chops
Provide the main body of the dish, with fat and meat that stay juicy during frying.
Beaten egg
Acts as a glue that helps the bread crumbs adhere to the chops.
Bread crumbs
Form a crisp, golden crust that browns during frying.
Drippings
Fry the coating in fat, encouraging browning and adding savory flavor.

The step that matters

Frying until nicely browned. The coating needs enough hot fat and steady heat to brown and crisp fully. Too little heat leaves the crumbs pale and soggy, while excess heat can scorch them before the pork is cooked through.

“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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