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Grilled Chop

A seasoned chop grilled and served with parsley butter and fried potato garnish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Grilled Chop

Ingredients

Directions

Prepare

  1. Preheat the griller.

  2. Season the chop with pepper and coarse sea salt.

  3. Brush the grill with butter or salad oil.

Cook and serve

  1. Cook the chop for 4 to 6 minutes on each side.

  2. Plate the chop and mix a small pat of butter with chopped parsley.

  3. Spread the parsley butter on the chop and garnish with fried potatoes.

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

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

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

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

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

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

  4. Butter + fried potatotop 40% of all pairs
    Smell alikemoderate
    Cooked together0 recipes

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

  5. Parsley + fried potatotop 77% of all pairs
    Smell alikelow
    Cooked together0 recipes

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

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

What each ingredient does

Chop
Is the main protein that cooks over direct heat and provides the dish's core texture.
Butter
Adds richness and flavour to the parsley butter and helps prevent sticking on the grill.

The step that matters

Cooking the chop for 4 to 6 minutes on each side. Timing matters because the chop can dry out if overcooked or stay underdone at the centre if removed too early. Cooking on a well-brushed, preheated grill helps it brown and release cleanly.

Swap the parsley

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

  1. Parsleythe original
  2. Sagefits about as well
  3. Thymefits less well
  4. Rosemaryfits less well

Fit is the average pairing score against pepper, butter, fried potato. 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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