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Stewed Chops

A stew of chops cooked in a tomato and stock sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Tomato and flour are a kitchen classic. They rank in the top 22% of all ingredient pairs, and cooks put them together in 7,065 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Stewed Chops

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Brown the chops

  1. Melt the dripping in a pan over medium heat.

  2. Add the chops and fry until golden brown.

  3. Place the chops in a pie dish.

Prepare the tomatoes

  1. Slice the tomatoes and fry them until soft, then arrange them around the chops.

Make the sauce and cook

  1. Add flour to the remaining dripping in the pan until it reaches the consistency of honey.

  2. Gradually pour in the stock, season to taste, and bring to a boil.

  3. Pour the sauce over the chops and place the dish in a hot oven at 400°F (200°C).

  4. Simmer for about an hour.

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. Tomato + flourtop 22% of all pairs
    Smell alikemoderate
    Cooked together7,065 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Chops
The main protein, browned first so its surface gains colour and flavour before stewing.
Dripping
Cooking fat that browns the chops and carries the flavour into the sauce.
Flour
Thickens the fat and stock into a smooth, body-giving sauce.
Stock
Forms the liquid of the sauce, keeping the chops moist during the long cook.
Tomatoes
Soften when fried, adding moisture and a slightly sharp, fruity flavour to the dish.

The step that matters

Adding the stock to the flour and fat. Flour mixed into fat must be combined with the stock gradually while stirring, so starch disperses evenly and the sauce thickens without lumps.

“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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