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Pork Chops Sautes

Sautéed pork chops simmered in butter and broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Pork and butter are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 13,933 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Pork Chops Sautes

Oven, in the book's wordsA quick oven

Ingredients

Directions

Prepare

  1. Pare and flatten the pork chops.

  2. Season with a pinch of salt and pepper.

Cook the chops

  1. Heat the butter in a sauté pan.

  2. Cook the chops for 6 minutes on each side.

  3. Arrange the chops on a hot dish.

Make the gravy and serve

  1. Skim off the fat from the gravy.

  2. Add the broth to the pan and bring to a boil.

  3. Strain the gravy over the chops and serve.

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

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

  2. Pork + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 recipes

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

  3. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

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

What each ingredient does

Pork chops
Form the main substance of the dish, browning on the outside as they cook.
Butter
Fat for sautéing that adds richness and helps the chops brown.
Broth
Forms the base of the gravy, adding moisture and savory flavor.

The step that matters

Cook the chops for 6 minutes on each side. Pork chops are lean, and overcooking tightens the muscle proteins and squeezes out moisture, leaving them dry. Watch the time and keep the pan hot enough to brown them well.

“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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