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Broiled Pork Cutlets

Broiled pork cutlets served with a sauce of onion, garlic, broth, herbs, citrus, mustard, and Madeira.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Broiled Pork Cutlets

Ingredients

Directions

Prepare the cutlets

  1. Cut the required quantity of cutlets from a loin of pork and trim off excess fat.

  2. Sprinkle the cutlets with salt and pepper.

  3. Broil the cutlets on a hot grill over a clear fire for 15-20 minutes, turning frequently.

Make the sauce

  1. In a saucepan, cook the chopped onion and blanched garlic in oil until light brown.

  2. Add broth and reduce to a glaze, then stir in gravy and bring to a boil.

  3. Mix in parsley, mint, cayenne, lemon pulp, and orange quarters, and boil for a few more minutes.

  4. Finally, stir in mustard mixed with a little Madeira and pour the sauce over the cutlets.

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 + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Garlic + parsleytop 4% of all pairs
    Smell alikestrong
    Cooked together9,308 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Pepper + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  5. Clove + parsleytop 6% of all pairs
    Smell alikestrong
    Cooked together6,768 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Pork cutlets
Provide the main meat, which browns and firms on the hot grill.
Onion and garlic
Build the savory base of the sauce as they soften and brown in oil.
Lemon pulp
Adds sharp acidity that balances the rich gravy and pork.
Bitter oranges
Contribute bright, slightly bitter acidity and aroma to the sauce.
Mustard
Adds sharp, pungent flavor that cuts through the richness of the sauce.

The step that matters

Broiling the cutlets over a hot, clear fire. Cutlets are lean and dry out quickly, so frequent turning over high heat browns the surface while keeping the inside moist.

Swap the mint

How well each one fits the dish's main ingredients (pork, pepper, sauce, onion, clove, garlic, parsley):

  1. Thymefits better
  2. Marjoramfits better
  3. Cuminfits better
  4. Mintthe original

Fit is the average pairing score against pork, pepper, sauce, onion, clove, garlic, parsley. 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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