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Pork Collops

Pork collops are pork cutlets served with a stewed apple and onion sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Apple and sherry work together. They rank in the top 8% of all ingredient pairs, and cooks put them together in 395 recipes. Both carry 2-isobutyl-3-methoxypyrazine, which smells green bell pepper, earthy. The science ↓

Pork Collops

Ingredients

Directions

Make the sauce

  1. Mince the apples and onions.

  2. Stew the minced apples and onions in the sherry with the sugar for 1 hour.

Cook the cutlets

  1. Cut the pork into cutlets and dip them in melted butter.

  2. Grill the cutlets for 8 minutes.

Serve

  1. Serve the cutlets with the sauce poured over them.

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. Apple + sherrytop 8% of all pairs
    Smell alikemoderate
    Cooked together395 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

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

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

  3. Pork + appletop 13% of all pairs
    Smell alikemoderate
    Cooked together1,581 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  4. Pork + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together13,933 recipes

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

  5. Sherry + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together3,505 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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

What each ingredient does

Cold pork
Forms the main meat; lean pork can turn dry and firm if overcooked.
Onions
Soften during stewing and add savory sweetness and aroma to the sauce.
Apples
Break down into the sauce, adding body and natural sweetness.
Sherry
Adds acidity and aroma and helps the apples and onions stew into a sauce.
Sugar
Adds sweetness that balances the sherry and the tart apples.
Butter
Adds fat and richness to the cutlets and helps the surface brown while grilling.

The step that matters

Grilling the cutlets. Pork is lean, so it dries out quickly if overcooked. Dipping in butter adds fat that helps keep the surface moist and encourages browning during the short grill time.

Swap the onion

How well each one fits the dish's main ingredients (pork, apple, sherry, sugar, butter):

  1. Capsicumfits better
  2. Potatofits better
  3. Sweet potatofits about as well
  4. Onionthe original

Fit is the average pairing score against pork, apple, sherry, sugar, 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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