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Cutlets, Pork, with Soubise Sauce

Pork cutlets served with soubise sauce and demi‑glace.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Pork and pepper are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 22,121 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Cutlets, Pork, with Soubise Sauce

Ingredients

Directions

Prepare

  1. Marinate the cutlets as directed in the recipe for Cutlets or Chops of Pork.

Cook

  1. Grill the cutlets for about 20 minutes over a clear fire or fry them in hot fat in a sauté pan for the same time.

Serve

  1. Arrange the cutlets in a circle on a serving dish.

  2. Serve the Soubise sauce in the center and pour the demi-glace sauce around the base of the 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 + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together22,121 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Pork + saucetop 23% of all pairs
    Smell alikelow
    Cooked together4,666 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Sauce + peppertop 27% of all pairs
    Smell alikelow
    Cooked together15,303 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Sauce and pepper barely smell alike, yet cooks put them together in 15,303 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 cutlets
Form the main protein, becoming tender and browned when grilled or fried.
Soubise sauce
Adds a soft, creamy texture and onion sweetness that complements the pork.
Demi-glace sauce
Adds concentrated savory depth and gloss to the plate.

The step that matters

Grilling or frying the cutlets for 20 minutes. Cutlets can dry out or char on the outside before the centre is cooked. Steady moderate heat lets the heat reach the middle while the surface browns, keeping the meat juicier.

“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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