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Mutton Chops Broiled

Broiled mutton rib chops seasoned with salt and pepper, served with butter and French fried potatoes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Pepper and butter are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 85,593 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Mutton Chops Broiled

Ingredients

Directions

Prepare

  1. Cut rib chops into uniform sizes and trim off the rib end.

  2. Season the chops with coarse sea salt and black pepper.

Cook and serve

  1. Broil the chops over clear coals, turning them often.

  2. When done, brush the chops with butter.

  3. Serve with French fried potatoes.

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

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

  2. Butter + fried potatotop 40% of all pairs
    Smell alikemoderate
    Cooked together0 recipes

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

  3. Pepper + fried potatotop 79% of all pairs
    Smell alikelow
    Cooked together0 recipes

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

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

What each ingredient does

Rib chops
The main protein; its fat and lean meat cook through and brown over the coals.
Butter
Added at the end, it adds richness and a glossy finish to the cooked chops.

The step that matters

Turning the chops often over clear coals. Frequent turning lets heat reach the meat evenly without scorching the surface, so the chops cook through while browning gently rather than charring outside and staying raw inside.

“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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