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Pork Cutlets, Hash of

A hash made from pork cutlets, onions, butter, flour, vinegar, mustard, and gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Onion and mustard match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 9,259 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Pork Cutlets, Hash of

Ingredients

Directions

Prepare the pork

  1. Divide the loin into neat cutlets and trim away most of the fat.

  2. Melt the butter in a frying pan.

  3. Add the cutlets and fry until both sides are lightly browned.

  4. Remove the cutlets and keep hot.

Make the sauce

  1. Add the onions to the pan and fry until browned.

  2. Sprinkle in the flour, season with salt and pepper, and cook for a few more minutes to lightly brown the flour.

  3. Add the gravy, vinegar, and mustard and bring to a boil.

Serve

  1. Pour the mixture over the cutlets arranged in a circle on a hot 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. Onion + mustardtop 6% of all pairs
    Smell alikestrong
    Cooked together9,259 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Vinegar + mustardtop 7% of all pairs
    Smell alikemoderate
    Cooked together14,067 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Mustard + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Pork + oniontop 10% of all pairs
    Smell alikemoderate
    Cooked together18,214 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 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

Remains of cold loin of pork
Forms the main body of the dish, and its fat is trimmed for a leaner result.
Spanish onion
Browns in the pan to add sweetness and savoury depth to the sauce.
Butter
Adds fat for frying and carries flavour through the pan.
Flour
Browns in the pan and thickens the gravy into a sauce.
Gravy
Provides the liquid base of the sauce, adding moisture and savoury flavour.
Mustard
Adds a sharp, pungent flavour that balances the richness of the sauce.

The step that matters

Browning the flour. Cooking flour in fat until lightly browned removes its raw taste and gives the sauce a nutty colour and depth before liquid is added. Adding gravy too early leaves lumps and a floury flavour.

Swap the onion

How well each one fits the dish's main ingredients (pork, butter, flour, vinegar, mustard, pepper):

  1. Shallotfits better
  2. Lettucefits better
  3. Capsicumfits better
  4. Onionthe original

Fit is the average pairing score against pork, butter, flour, vinegar, mustard, pepper. 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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