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Pork Chops with Sauce Robert

Pork chops coated in onions, parsley, and breadcrumbs, broiled and served with a mustard‑vinegar sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Parsley and pepper 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 ↓

Pork Chops with Sauce Robert

Ingredients

Directions

Prepare the chops

  1. Sprinkle each chop on both sides with chopped onions, parsley, salt, and pepper, then press to adhere.

  2. Dip each chop into the beaten egg, then roll in bread crumbs.

Broil and make the sauce

  1. Broil the chops for 5 to 7 minutes over a clear flame, or until cooked through.

  2. In a stew pan, cook the chopped onions in butter until well colored.

  3. Add flour to the onions, stir, and brown again.

  4. Pour in the stock and vinegar, stirring until smooth and thick.

  5. Add mixed mustard, salt, and pepper to taste, then pour the sauce around the 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.

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. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  2. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  3. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  5. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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 protein, which cooks through under the broiler.
Egg
Acts as a binder so the bread crumbs adhere to the chops.
Bread crumbs
Form a crisp, browned coating on the outside of the chops.
Onions
Caramelize in butter to add sweetness and depth to the sauce.
Flour
Thickens the stock into a smooth, glossy sauce.
Butter
Adds fat and richness while the onions brown.

The step that matters

Cook the onions until well colored. Onions need time over moderate heat for their sugars to caramelize and brown, which builds the sauce's color and flavor. Rushing this leaves them pale and sharp-tasting.

Swap the onion

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

  1. Shallotfits better
  2. Chivefits better
  3. Capsicumfits better
  4. Onionthe original

Fit is the average pairing score against parsley, pepper, egg, bread, butter, flour, vinegar. 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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