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French Chops with Green Peas

French chops served with sautéed green peas and melted butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Peas and pepper are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 5,331 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

French Chops with Green Peas

Oven, in the book's wordsA quick oven

Ingredients

Directions

Cook the chops

  1. Fry the French chops in butter until cooked.

  2. Arrange the chops around the edge of a serving plate.

Prepare the peas

  1. In the same pan, add the canned peas and stir until coated with the browned butter.

  2. Pour the peas in a mound shape in the center of the plate.

Serve

  1. Serve the chops hot, sprinkled with salt and pepper, and pour melted butter over them.

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. Peas + peppertop 15% of all pairs
    Smell alikemoderate
    Cooked together5,331 recipes

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

  2. Butter + peastop 16% of all pairs
    Smell alikemoderate
    Cooked together4,887 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

French chops
Provide the main protein, cooked through by frying in butter.
Butter
Fries the chops and browns, adding richness and a nutty aroma to the peas.
Canned green peas
Form the side dish, absorbing the browned butter for flavour and moisture.

Swap the peas

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

  1. Walnutfits better
  2. Black-eyed peafits better
  3. Almondfits better
  4. Peasthe original

Fit is the average pairing score against butter, pepper. 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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