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Pork Chops, Steaks and Cutlets

A simple preparation of pork chops, cutlets, and steaks cooked by frying, stewing, broiling, or other methods.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Pork Chops, Steaks and Cutlets

Ingredients

Directions

  1. Remove the rind or skin from the pork chops.

  2. Fry, stew, broil, or cook the pork chops as you would veal.

  3. Prepare cutlets and steaks in the same manner as the pork chops.

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.

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What each ingredient does

Pork chops
Main protein; its rind or skin is removed before cooking.

“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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