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Fried Pork Chops

Fried pork chops in drippings, seasoned with salt, pepper, flour, and served with a thickened gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Pork and pepper are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 22,121 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Fried Pork Chops

Ingredients

Directions

Prepare

  1. Heat 1 tablespoon of drippings in a frying pan.

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

Cook and serve

  1. Fry the chops slowly until they are a fine brown.

  2. Thicken the gravy in the pan as you would for roasts, and pour it over 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. Pork + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 recipes

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

  2. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  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 chops
Form the main protein that is fried and served in the dish.
Drippings
Provide fat for frying and carry flavor into the pan.
All-purpose flour
Coats the chops and thickens the pan juices into gravy.

The step that matters

Fry the chops slowly until they are a fine brown. Slow frying over moderate heat lets the surface brown through the Maillard reaction while the interior cooks through. Too much heat browns the outside before the center is done, and the flour coating can scorch and turn bitter.

“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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