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Breaded Pork Chops

Breaded pork chops are pork chops coated in egg and crushed crackers, then fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Pork and pepper are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 22,121 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Breaded Pork Chops

Ingredients

Directions

Prepare

  1. Flatten the pork chops with a rolling pin.

  2. Place them in a pan and pour boiling water over them.

  3. Cook over heat for 5 minutes, then remove and dry the chops.

  4. Mix salt and pepper, then rub the mixture onto each chop.

Bread and fry

  1. Dip each chop first in beaten egg, then in crushed crackers.

  2. Fry in hot lard 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 + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 recipes

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

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

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

  3. Pepper + eggtop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

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

Pepper and egg barely smell alike, yet cooks put them together in 50,580 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

Eggs
Bind the cracker crumbs to the pork so the coating holds during frying.
Crushed crackers
Form a crisp, browned crust around the chops when fried.
Pork chops
Provide the main protein that is flattened, cooked and coated.

The step that matters

Fry in hot lard until golden brown. Frying in hot fat browns the crumb coating quickly, which seals it to the meat. If the lard is not hot enough, the coating absorbs more fat and can turn greasy and fall off before the pork is cooked through.

“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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