Name: Pork Cutlets and Celery Sauce
Ingredients: cutlets from a loin of pork; glaze; celery sauce

Why it works: Pork and celery are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 3,572 recipes. Both carry 2-methoxy-4-vinylphenol, which smells clove, smoky. The science ↓

Pork Cutlets and Celery Sauce

Ingredients

cutlets from a loin of pork
glaze
celery sauce

Directions

Trim the cutlets neatly from the loin of pork.
Broil the cutlets over a clear fire for 15 minutes until brown and thoroughly cooked.
Brush the cutlets with glaze.
Serve with celery sauce.

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.

Pork + celerytop 18% of all pairs

Smell alikemoderate

Cooked together3,572 recipes

Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).
Pork + saucetop 23% of all pairs

Smell alikelow

Cooked together4,666 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Celery + saucetop 23% of all pairs

Smell alikelow

Cooked together2,360 recipes

Shared aroma: ethanol (alcoholic, ethereal).