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Mutton Chop Fried

Fried mutton chops served with a browned flour sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Pepper and beef are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 18,971 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Mutton Chop Fried

Ingredients

Directions

Prepare

  1. Cut fine mutton chops, removing excess fat.

  2. Rub both sides with a mixture of coarse sea salt and black pepper.

  3. Dip the chops in wheat flour or rolled crackers.

Fry and make the sauce

  1. Fry in hot lard or beef drippings until both sides are golden brown.

  2. Transfer to a hot dish.

  3. Add ½ cup hot water to the pan and heat it.

  4. Stir in 1 teaspoon browned flour and let it boil.

  5. Serve the sauce in the pan with the meat.

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 + beeftop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

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

  2. Mutton + beeftop 10% of all pairs
    Smell alikemoderate
    Cooked together2,373 recipes

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

  3. Wheat + beeftop 11% of all pairs
    Smell alikemoderate
    Cooked together319 recipes

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

  4. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Pepper + wheattop 15% of all pairs
    Smell alikemoderate
    Cooked together984 recipes

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

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

What each ingredient does

Fine mutton chops
The main meat, which browns on the outside while staying tender inside.
Wheat flour or rolled crackers
Forms a crisp, browned coating on the chops as they fry.
Hot lard or beef drippings
Fat that conducts heat for frying and gives the chops a golden crust.
Browned flour
Thickens the pan liquid into a sauce and adds a toasted, nutty flavor.

The step that matters

Fry until both sides are golden brown. The fat must be hot enough to brown the coating quickly. If the pan is too cool, the chops steam in their juices, turn pale and soggy, and the crust does not form.

“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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