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Broiled Mutton Chops

Broiled mutton chops seasoned with coarse sea salt, black pepper, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Mutton and pepper are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 5,442 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Broiled Mutton Chops

Ingredients

Directions

Cook the chops

  1. Trim the mutton chops.

  2. Place them close to the fire and brown on both sides.

  3. Move the gridiron away from the fire to prevent burning.

  4. Cook to your desired doneness; medium rare takes about 10 minutes for 1‑inch thick chops.

Season and serve

  1. Season with coarse sea salt and black pepper.

  2. Top with a little butter and serve hot.

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

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

  2. Mutton + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together3,781 recipes

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

  3. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 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

Mutton chops
Provide the main meat, whose fat carries flavor and keeps the chops juicy as they cook.
Butter
Adds richness and a silky fat coating that boosts flavor when served hot.

The step that matters

Move the gridiron away from the fire. Once the surface has browned, direct high heat would scorch the outside before the centre cooks through. Moving the chops to gentler heat lets the interior reach the desired doneness while the crust stays flavorful rather than burnt.

“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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