Skip to main content
Main

Larded Mutton Chops

Larded mutton chops are mutton chops coated with strips of fat salt pork and fried until cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Mutton and pork are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 1,239 recipes. Both carry 1-nonanal, which smells fatty, waxy. The science ↓

Larded Mutton Chops

Ingredients

Directions

Prepare

  1. Trim off all the fat and skin from the mutton chops.

  2. Lard the chops closely with strips of fat salt pork.

  3. Season with pepper.

Fry and serve

  1. Heat a frying pan over high heat and add the chops.

  2. Fry the chops in the rendered fat, turning several times to cook both sides evenly.

  3. Arrange the cooked chops on a hot dish, overlapping them.

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 + porktop 12% of all pairs
    Smell alikemoderate
    Cooked together1,239 recipes

    Shared aroma: 1-nonanal (fatty, waxy).

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

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

  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

Mutton chops
The main meat, which cooks through and browns in the pan.
Strips of fat salt pork
Adds fat that renders in the pan, moistening the lean meat and carrying flavour.

The step that matters

Fry over high heat, turning several times. High heat browns the surface of the chops through the Maillard reaction, which builds flavour. Turning them often lets both sides cook evenly without the outside overcooking before the centre is done.

“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.

You might also like

Mutton BrothMutton Broth292 recipesPork CakePork Cake107 recipesRoast PorkRoast Pork82 recipesHaricot MuttonHaricot Mutton59 recipes