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Breaded Chops

Breaded French chops cooked by broiling, then breading and frying, served in tomato sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Breaded Chops

Ingredients

Directions

Cook the chops

  1. Broil French chops for 10 minutes, turning them often.

  2. Remove from the broiler, baste with melted butter, and season with salt and pepper.

  3. Let them stand for 10 minutes.

  4. Dip the chops in beaten eggs, then roll in bread crumbs.

  5. Fry in boiling fat until golden brown.

Serve

  1. Fill a meat dish with tomato sauce.

  2. Arrange the chops in the sauce, garnishing with parsley.

  3. Serve very hot.

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Pepper + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Tomato + parsleytop 8% of all pairs
    Smell alikemoderate
    Cooked together5,398 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Bread + tomatotop 10% of all pairs
    Smell alikemoderate
    Cooked together1,013 recipes

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

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

What each ingredient does

Eggs
Bind the bread crumbs so they adhere to the chops during frying.
Bread crumbs
Form a crisp, golden coating that browns during frying.
Melted butter
Adds richness and moisture to the chops while they broil.
Tomato sauce
Provides moisture and acidity to the serving dish beneath the chops.

The step that matters

Fry in boiling fat until golden brown. The fat must be hot enough to set the egg and crumb coating quickly. If it is too cool, the coating absorbs oil and turns greasy instead of crisp and browned.

Swap the tomato

How well each one fits the dish's main ingredients (butter, pepper, egg, bread, sauce, parsley):

  1. Shallotfits better
  2. Capsicumfits better
  3. Chivefits about as well
  4. Tomatothe original

Fit is the average pairing score against butter, pepper, egg, bread, sauce, parsley. Candidates are from the same food group and used in at least 100 recipes.

“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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