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Corn and Pork Scallop

A baked dish of pork chops and corn in water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Pork and corn are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 1,069 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Corn and Pork Scallop

Ingredients

Directions

Prepare

  1. Fry the pork chops until well cooked and pale brown.

  2. Dust the pork with salt and pepper.

Assemble and bake

  1. In a 2-quart dish, layer corn and pork alternately until full.

  2. Add 1 pint of water, cover the dish, and bake for 1 hour.

  3. Remove the cover 15 minutes before serving to brown the top.

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 + corntop 9% of all pairs
    Smell alikemoderate
    Cooked together1,069 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Pepper + corntop 11% of all pairs
    Smell alikemoderate
    Cooked together5,324 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Pork + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 recipes

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

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

What each ingredient does

Pork
Frying browns the chops and their meat becomes tender as it bakes.
Corn
Adds sweetness, and moisture as it steams in the covered dish.

The step that matters

Remove the cover 15 minutes before serving. Uncovering the dish lets steam escape and the surface dry and brown. Leaving the cover on until serving would leave the top pale and wet.

“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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