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Pork Chops or Steaks

Broiled pork chops or steaks seasoned with coarse sea salt and fresh butter, garnished with crisped parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 or Steaks

Ingredients

Directions

Prepare

  1. Cut pork from the best end of the loin, chump, or leg.

  2. Remove the fat and skin.

Broil and season

  1. Broil the meat, turning it frequently and quickly.

  2. If using an old-fashioned gridiron, keep it slanted with the handle lower to prevent fat from falling into the fire.

  3. Sprinkle with salt when nearly done.

  4. Rub with a little fresh butter before serving.

Serve

  1. Garnish with crisped parsley if serving as a side 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. Pork + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together13,933 recipes

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

  2. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  3. Pork + parsleytop 19% of all pairs
    Smell alikemoderate
    Cooked together7,804 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Pork chops or steaks
Provides the meat that cooks through and browns under the broiler's direct heat.
Fresh butter
Adds richness and a glossy finish that carries flavour across the meat's surface.

The step that matters

Turning the meat frequently and quickly under the broiler. Direct high heat browns the surface fast, so meat left still can scorch outside before the centre cooks. Frequent turning spreads the heat evenly and keeps the surface from burning.

Swap the parsley

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

  1. Sagefits better
  2. Thymefits better
  3. Garlicfits about as well
  4. Parsleythe original

Fit is the average pairing score against pork, 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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