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Stewed Chop

A pork loin chop simmered in stock, thickened with flour, and served with a butter sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Stewed Chop

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Prepare and brown

  1. Trim the fat from the chop.

  2. Heat the butter in a frying pan until it smokes, then add the chop and cook quickly until browned on both sides.

Stew and finish

  1. Transfer the chop to a stew pan and add the hot stock.

  2. Cover tightly and let simmer gently for 1 hour.

  3. Mix the flour with a little cold water, add to the stock, season, and bring to a boil.

  4. Pour the sauce over the chop and serve on a hot plate.

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. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Pork loin chop
Provides the meat that becomes tender during long, gentle simmering.
Butter
Fat for searing, adding browning and rich flavour to the chop.
Stock
Liquid that moistens the meat and forms the base of the sauce.
Flour
Thickens the stock into a smooth sauce when boiled.

The step that matters

Browning the chop in smoking butter. Searing over high heat creates browned flavour through the Maillard reaction. If the chop is crowded, pale, or steamed, the stew will taste flat.

“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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