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 ↓
Pork Chops
Ingredients
Directions
Prepare
Cut the loin of pork into cutlets, removing the bone and excess fat.
Season the cutlets with pepper.
Cook and serve
Preheat the grill until hot, then place the chops on it.
Broil the chops for 30 minutes, turning them 3 to 4 times to ensure even cooking.
Check that the chops are thoroughly cooked but not dry.
Serve the chops sprinkled with a little salt, plain or with tomato sauce, sauce piquante, or pickled gherkins as a garnish.
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.
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Pork + peppertop 16% of all pairsSmell alikemoderateCooked together22,121 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Loin of pork
- Provides the meat that cooks into the chops, with fat that adds flavour and juiciness.
The step that matters
Checking doneness without drying the chops. Pork loin is lean and dries out quickly under prolonged dry heat. Turning the chops during broiling promotes even cooking, and checking doneness before the full time is over helps keep them moist.
“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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