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Roast Chine of Pork

A roasted pork chine seasoned with pepper, sage, and bread crumbs, served with apple sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Pepper and sage match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 5,388 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Roast Chine of Pork

Oven, in the book's wordsA good oven

Ingredients

Directions

The book says “a good oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Boil and season

  1. Boil the chine of pork in salted water for 30 minutes.

  2. Remove and let it cool on a dish.

  3. Rub the warm chine with pepper and powdered sage.

Coat and bake

  1. Coat with beaten egg and sprinkle with bread crumbs.

  2. Bake in a 400°F (200°C) oven until tender, covering if it browns too quickly.

Serve

  1. Serve with apple 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. Pepper + sagetop 3% of all pairs
    Smell alikestrong
    Cooked together5,388 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Sage + appletop 10% of all pairs
    Smell alikemoderate
    Cooked together755 recipes

    Shared aroma: 2-hexenal (green, leafy).

  3. Pork + sagetop 12% of all pairs
    Smell alikemoderate
    Cooked together2,527 recipes

    Shared aroma: 2-hexenal (green, leafy).

  4. Pork + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together4,371 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  5. Pork + appletop 13% of all pairs
    Smell alikemoderate
    Cooked together1,581 recipes

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

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Chine of pork
The main cut; long gentle cooking in water makes the meat tender before baking.
Beaten egg
Acts as a binder that helps the bread crumbs stick to the meat.
Bread crumbs
Form a coating that becomes crisp and golden in the oven.
Powdered sage
Adds a savoury, herbal aroma to the pork.

The step that matters

Covering the pork if it browns too quickly. Bread crumbs brown faster than the meat heats through. Covering the pork slows surface browning, so the crust does not burn before the inside becomes tender.

Swap the apple

How well each one fits the dish's main ingredients (pork, pepper, sage, egg, bread, sauce):

  1. Lemonfits better
  2. Limefits better
  3. Avocadofits about as well
  4. Applethe original

Fit is the average pairing score against pork, pepper, sage, egg, bread, sauce. 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.

More roast pork recipes

Loin 29Leg 28Apple Sauce for 3Cold Steaks 3Shoulder 3Stuffed 3 See all 84 →

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