Mutton Chops Fried
Ingredients
Directions
Prepare
Trim excess fat from the mutton chops.
Fry
Heat the fat in a pan until boiling.
Carefully add the chops to the hot fat.
Fry the chops, turning them frequently.
Cook until they are nicely browned; adjust cooking time for thicker chops.
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
What each ingredient does
- Mutton chops
- Provide the main meat, which browns and firms as it cooks in hot fat.
- Fat for frying
- Conducts heat evenly and browns the chops' surface, adding richness and flavour.
The step that matters
Cook until nicely browned. Browning depends on the fat being hot enough when the chops go in and on turning them often for even contact. Thicker chops need more time to cook through, so judge by colour and doneness, not by the clock alone.
“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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