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Mutton-chops

Mutton chops cooked with butter, salt, and pepper.

From an old cookbook · modernised transcription
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Why it works: Mutton and pepper are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 5,442 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Mutton-chops

Ingredients

Directions

Prepare

  1. Ask the butcher to remove the bone and roll the chops, or cut each bone separately.

Cook

  1. Place the chops on an upright griddle and broil for about 10 minutes, turning them two or three times.

  2. Heat a pan with a piece of butter and sprinkle a little pepper and salt on it.

  3. Turn the chops onto the pan two or three times until well seasoned.

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. Mutton + peppertop 16% of all pairs
    Smell alikelow
    Cooked together5,442 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Mutton + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together3,781 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Mutton chops
Form the main protein that browns and becomes tender when broiled.
Butter
Adds fat and richness, helping the chops season and brown in the pan.

The step that matters

Turning the chops on the griddle. Turning them two or three times lets the surfaces cook evenly and brown without drying out. Leaving them still can char one side while the other stays underdone.

“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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