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Broiled Mutton Chops

A simple dish of mutton chops browned over a fire, seasoned with salt, pepper, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Mutton and pepper are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 5,442 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Broiled Mutton Chops

Ingredients

Directions

Prepare and cook

  1. Trim the mutton chops.

  2. Place them close to the fire and brown on both sides.

  3. Move the gridiron away from the fire to prevent burning.

  4. Cook to your desired doneness; about 10 minutes for medium rare if chops are 1 inch thick.

Season and serve

  1. Season with salt and pepper, add a little butter, and serve hot.

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

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

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

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

  3. 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 chops
Main protein that browns on the outside while cooking through to the desired doneness.
Butter
Adds richness and a smooth, moist finish when added to the hot chops.

The step that matters

Move the gridiron away from the fire. Once the surface has browned, continued close heat scorches the outside before the interior reaches doneness. Moving the chops farther from the fire lets them cook through gently while the outside stays intact.

“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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