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Baked Chop

A pork loin chop baked slowly, then served with its own gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and pepper are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 85,593 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Baked Chop

Oven, in the book's wordsA cool oven

Ingredients

Directions

The book says “a cool oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Preheat the oven to 300°F (150°C).

  2. Rub a little butter in a plate.

  3. Place the loin chop in the plate and cover with another plate.

Bake and serve

  1. Bake in the cool oven for one hour.

  2. Transfer the chop to a hot plate and pour over the gravy that has run from it.

  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. 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

Loin chop
Provides the main protein, which cooks gently in its own juices under the covering plate.
Butter
Adds fat and richness, helping the surface stay moist as it bakes.

The step that matters

Bake in the cool oven for one hour. Baking at a low, steady temperature cooks the chop gently and keeps it juicy, while high heat would dry out the meat and toughen the proteins.

“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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