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Fried with Flour

Thinly sliced pork is fried after coating in flour and served with a creamy milk sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Fried with Flour

Ingredients

Directions

Cook the pork

  1. Place the thinly sliced pork in a large frying pan with water.

  2. Turn the pork twice while cooking.

  3. Drain the pork.

  4. Roll each slice in flour.

  5. Return the floured pork to the frying pan.

  6. Fry until golden brown.

  7. Transfer the pork to a platter.

  8. Garnish with lemon slices.

Make the cream sauce

  1. Drain the frying fat, leaving a brown sediment in the pan.

  2. Pour in 1 cup of rich milk and stir constantly until thickened to a creamy consistency.

  3. Pour the sauce into a gravy boat and dust with pepper.

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 + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  2. Pork + milktop 12% of all pairs
    Smell alikemoderate
    Cooked together4,386 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

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

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

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

Flour and milk barely smell alike, yet cooks put them together in 78,219 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

Pork
Forms the main body of the dish, cooking through and browning in the pan.
Flour
Coats the pork so it browns in the pan and helps form a light crust.
Rich milk
Forms the base of the cream sauce, thickening as it heats and stirs.

The step that matters

Stir the milk constantly as it thickens. Milk proteins and starch can scorch on the hot pan bottom and form lumps if left unstirred, so constant stirring keeps the sauce smooth and evenly thickened.

Swap the lemon

How well each one fits the dish's main ingredients (pork, flour, milk, pepper):

  1. Lemonthe original
  2. Mangofits about as well
  3. Figfits about as well
  4. Cherryfits about as well

Fit is the average pairing score against pork, flour, milk, pepper. 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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