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Fried Pork Chops

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Pork and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 4,371 recipes. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓

Fried Pork Chops

Ingredients

Directions

  1. Dip the pork chops in beaten egg.

  2. Coat the chops with bread or cracker crumbs.

  3. Fry the chops slowly until thoroughly cooked.

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 + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together4,371 recipes

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

  2. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Pork + eggtop 30% of all pairs
    Smell alikemoderate
    Cooked together10,387 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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

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