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Broiled Mutton Chop

A broiled mutton chop seasoned with salt and pepper, served with fried potatoes and tomato slices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Pepper and tomato are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,923 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Broiled Mutton Chop

Ingredients

Directions

Prepare

  1. Cut a chop from a tender loin of mutton and trim off some fat.

  2. Sprinkle salt and black pepper over the meat.

  3. Dip the chop in warm butter to coat it and set aside for 1 hour.

Broil and serve

  1. Preheat a gridiron rubbed with dripping over a clear brisk fire.

  2. Start by placing the gridiron near the fire to seal the meat, then raise it slightly.

  3. Broil the chop for about 20 minutes, adjusting time for thickness and desired doneness.

  4. Turn the chop only once, halfway through cooking.

  5. Serve immediately with fried potatoes and slices of fried tomato.

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. Pepper + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

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

  2. Mutton + peppertop 16% of all pairs
    Smell alikelow
    Cooked together5,442 recipes

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

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

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

  4. Mutton + tomatotop 19% of all pairs
    Smell alikemoderate
    Cooked together452 recipes

    Shared aroma: 1-nonanal (fatty, waxy).

  5. Pepper + buttertop 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

Mutton chop
Provides the meat that is seared and cooked through over direct heat.
Warm butter
Coats the surface, adding richness and helping the meat brown evenly.
Black pepper
Adds a sharp aromatic bite that seasons the crust of the meat.

The step that matters

Turn the chop only once, halfway through cooking. Flipping repeatedly stops a crust from forming, because the surface needs uninterrupted contact with the heat to brown. A single turn lets the meat sear on both sides and cook evenly through.

Swap the tomato

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

  1. Onionfits better
  2. Capsicumfits better
  3. Potatofits better
  4. Tomatothe original

Fit is the average pairing score against mutton, pepper, butter, fried potato. 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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