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Mutton Chops Fried

Fried mutton chops seasoned with flour and coarse sea salt, cooked in butter until browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Mutton Chops Fried

Ingredients

Directions

  1. Dredge each chop in flour and coarse sea salt.

  2. Melt 1 teaspoon of butter in a hot skillet.

  3. Place the chops in the skillet and cover.

  4. Cook for 15 minutes, turning whenever blood shows on the upper side. Maintain medium heat.

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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  3. Mutton + flourtop 29% of all pairs
    Smell alikelow
    Cooked together2,695 recipes

    Shared aroma: hexanal (grass, green).

Flour and butter 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

Mutton chops
Provide the meat that is cooked through in the skillet.
Flour
Coats the chops so they brown and form a crust during frying.
Butter
Adds fat to the skillet for frying and gives browning and flavour to the chops.

The step that matters

Turning the chops at the right moment. Turning only when blood shows on the upper side relies on a visual cue that varies with thickness and heat. Turning too early can tear the crust, while waiting too long risks overcooking and drying the meat.

“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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