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Breaded Chops

Breaded pork chops fried in lard or dripping, coated in egg and cracker or bread crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Pork and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 4,371 recipes. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓

Breaded Chops

Ingredients

Directions

Prepare and sear

  1. Clean and trim the pork chops.

  2. Heat a frying pan over medium‑high heat and place the chops in it, turning them once.

  3. Remove the chops and place them on a hot platter.

Bread the chops

  1. Beat the egg in a bowl.

  2. Season the cracker crumbs or bread crumbs with salt.

  3. Dip each chop into the beaten egg.

  4. Coat the chops in the seasoned cracker crumbs.

Fry

  1. Fry the chops in hot lard or dripping until golden brown.

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. Pork + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together4,371 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  2. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Pork + eggtop 30% of all pairs
    Smell alikemoderate
    Cooked together10,387 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pork chops
Form the main protein that the crumb coating surrounds and protects during frying.
Egg
Acts as a binder so the crumbs stick evenly to each chop.
Cracker crumbs or bread crumbs
Form a crisp, golden coating that browns in the hot fat.
Lard or dripping
Conducts heat to the coating, promoting browning and a crisp crust.

The step that matters

Fry the chops in hot lard or dripping until golden brown.. The fat must be hot enough for the crumb coating to set and brown quickly. If it is too cool, the coating absorbs fat and turns greasy and soggy instead of crisp.

“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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