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Stewed Chop

A simple stew of a loin chop cooked in stock with butter, flour, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Stewed Chop

Ingredients

Directions

Prepare and brown

  1. Trim the chop.

  2. Heat the butter in a frying pan until it smokes.

  3. Add the chop and cook quickly until browned on both sides.

Stew and thicken

  1. Transfer the chop to a stew pan and add the hot stock.

  2. Cover tightly and let simmer gently for 1 hour.

  3. Mix the flour with a little cold water.

  4. Add the flour mixture to the stock.

  5. Season the stock.

  6. Bring the stock to a boil.

  7. Pour the stock over the chop before serving.

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. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Loin chop
Is the main meat, which becomes tender through slow simmering in the stock.
Butter
Browns the chop in the frying pan and adds richness to the dish.
Flour
Thickens the stock into a light gravy as it comes to a boil.
Stock
Provides the liquid that cooks the chop and forms the sauce.

The step that matters

Adding the flour mixture to the stock. Flour must be mixed smoothly with cold water first so it does not form lumps when added. Once it reaches the hot stock and boils, the starch swells and thickens the liquid into a gravy.

“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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