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Broiled Pork with Chili Sauce

Broiled pork cutlets served with chili sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Pork and butter are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 13,933 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Broiled Pork with Chili Sauce

Ingredients

Directions

Prepare

  1. Prepare the chili sauce in advance and in a large quantity.

  2. Place the pork cutlets between the bars of a double gridiron.

Cook and serve

  1. Broil the cutlets over moderate heat for about 20 minutes until browned.

  2. Transfer the cooked cutlets to a hot platter.

  3. Season with coarse sea salt and black pepper, then add a little butter.

  4. Serve with a dish of chili sauce.

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 + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together13,933 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  2. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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

  4. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

  5. Pork + saucetop 23% of all pairs
    Smell alikelow
    Cooked together4,666 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Butter and sauce barely smell alike, yet cooks put them together in 15,338 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 cutlets
Form the main body of the dish, cooking through and browning under the broiler.
Butter
Adds richness and a glossy finish to the hot cutlets.
Chili sauce
Supplies sharp, spicy flavor to offset the mild richness of the pork.

The step that matters

Broil the cutlets until browned. Broiling at moderate heat needs attention so the meat browns through the Maillard reaction without drying out. Timing matters because pork cutlets can become tough and dry if overcooked.

“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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