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Creamed Pork

A pork dish cooked with sweet cream sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Pork and cream are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 3,093 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Creamed Pork

Ingredients

Directions

Prepare the pork

  1. Parboil the pork slices for 5 minutes.

  2. Remove the pork from the water and coat one side of each slice in flour.

Fry and make the sauce

  1. Fry the pork in a pan until golden brown.

  2. Drain most of the fat from the pan.

  3. Add the sweet cream to the pan and bring to a boil.

Serve

  1. Serve the pork on a platter with the cream 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 + creamtop 16% of all pairs
    Smell alikelow
    Cooked together3,093 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  2. Cream + flourtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

  3. Pork + flourtop 27% of all pairs
    Smell alikelow
    Cooked together11,187 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Pork and flour barely smell alike, yet cooks put them together in 11,187 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 slices
Provide the main protein, which is cooked through and browned for the centrepiece of the dish.
Flour
Coats the pork so it browns more evenly and forms a golden crust when fried.
Sweet cream
Adds richness and body to the pan sauce, carrying moisture and a mild sweetness.

The step that matters

Fry the pork until golden brown. Flour and the pan's surface heat drive browning through the Maillard reaction, which gives flavour and colour. If the pan is too cool, the coating soaks up fat and turns pale and greasy instead of crisp.

“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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