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To Fry Apples and Pork Chops

Fried pork chops coated in breadcrumbs, served with sautéed apple slices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Pepper and sage match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 5,388 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

To Fry Apples and Pork Chops

Ingredients

Directions

Prepare the pork

  1. Season pork chops with salt, pepper, and a little powdered sage or sweet marjoram.

  2. Dip the seasoned chops into beaten eggs, then coat with bread crumbs.

  3. Fry the chops for about 20 minutes, or until cooked through.

Cook the apples

  1. Slice apples around the core, about 2/3 inch thick.

  2. Fry the apple slices until browned on one side and partially cooked.

  3. Carefully turn the apples with a pancake turner and finish cooking.

Serve

  1. Transfer the chops to a hot dish and pour off some gravy into another dish for serving, if desired.

  2. Serve the apples around the pork chops or on a separate plate.

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 + sagetop 3% of all pairs
    Smell alikestrong
    Cooked together5,388 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Sage + appletop 10% of all pairs
    Smell alikemoderate
    Cooked together755 recipes

    Shared aroma: 2-hexenal (green, leafy).

  4. Pork + sagetop 12% of all pairs
    Smell alikemoderate
    Cooked together2,527 recipes

    Shared aroma: 2-hexenal (green, leafy).

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

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

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

What each ingredient does

Pork chops
Provide the main protein, which cooks through during frying.
Eggs
Bind the bread crumbs to the chops so the coating adheres while frying.
Bread crumbs
Form a crisp, browned coating on the outside of the chops.
Apples
Soften and partly cook in the pan, adding sweetness and a contrasting texture.
Butter or lard
Conducts heat for frying and adds browning and richness to the coating and apples.

The step that matters

Frying the chops until cooked through. Pork must reach a safe internal temperature throughout, while the breaded outside must not burn; moderate heat lets the center cook before the coating darkens too far.

Swap the apple

How well each one fits the dish's main ingredients (pork, pepper, sage, egg, bread, butter):

  1. Lemonfits better
  2. Applethe original
  3. Figfits about as well
  4. Plumfits about as well

Fit is the average pairing score against pork, pepper, sage, egg, bread, butter. Candidates are from the same food group and used in at least 100 recipes.

“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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