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Pork Cutlets, with Vegetables

Pork cutlets served with mashed potatoes or celery or other vegetables.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Pork and potato are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 2,668 recipes. Both carry sotolon, which smells curry, maple. The science ↓

Pork Cutlets, with Vegetables

Ingredients

Directions

  1. Melt the butter in a stewpan.

  2. Add the pork cutlets and brown them.

  3. Glaze the cutlets.

  4. Arrange the cutlets around the edge of a hot dish.

  5. Place the mashed potatoes or other vegetables in the middle of the dish.

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 + potatotop 5% of all pairs
    Smell alikemoderate
    Cooked together2,668 recipes

    Shared aroma: sotolon (curry, maple).

  2. Butter + potatotop 13% of all pairs
    Smell alikemoderate
    Cooked together6,456 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Butter + porktop 13% of all pairs
    Smell alikemoderate
    Cooked together13,933 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

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

What each ingredient does

Butter
Fat that carries heat evenly and helps the cutlets brown and taste richer.
Pork cutlets
Main protein; browning them in hot fat builds colour and savoury flavour.
Gravy
Adds moisture and savoury flavour to glaze the cutlets and finish the dish.

The step that matters

Browning the cutlets. The cutlets need a hot pan so their surfaces brown through the Maillard reaction, which creates colour and savoury flavour. If the pan is too cool or crowded, the meat steams and turns pale and grey instead.

“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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