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Cotelettes De Porc Grillees Aux Cornichons

Grilled pork chops served with a creamy pickled vinegar sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Cotelettes De Porc Grillees Aux Cornichons

Ingredients

Directions

Prepare the chops

  1. Clean the handles of the rib chops.

  2. Dip the chops in melted butter, then coat with bread crumbs.

  3. Broil the chops over a clear fire.

Make the sauce

  1. In a saucepan, boil the vinegar and stock together.

  2. While boiling, stir in enough cornstarch blended with a little cold stock to thicken the sauce to the consistency of cream.

  3. Stir quickly and boil for 3 minutes.

  4. Add pepper, salt, and chopped pickles or capers to the sauce.

Serve

  1. Pour the sauce over the chops arranged in a circle with a frill on each chop handle.

  2. Serve.

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 + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Capers + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together2,088 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Vinegar + peppertop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

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

  4. Bread + caperstop 15% of all pairs
    Smell alikemoderate
    Cooked together307 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Butter + caperstop 16% of all pairs
    Smell alikemoderate
    Cooked together1,637 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

Rib chops
Provide the main meat, which the bread crumb coating and broiling turn into a browned exterior.
Bread crumbs
Form a crisp, browned coating on the chops during broiling.
Melted butter
Carries the bread crumbs to the chops and adds richness and browning.
Vinegar
Adds sharp acidity that balances the richness of the sauce.
Cornstarch
Thickens the boiling sauce to a creamy consistency as its starch gelatinises.
Chopped pickles or capers
Add tangy, briny flavour that complements the pork.

The step that matters

Thickening the sauce with cornstarch. Cornstarch must be blended with cold stock before it goes into boiling liquid, otherwise it clumps. Once boiling, it needs steady stirring so the starch swells evenly and thickens into a smooth sauce.

Swap the capers

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

  1. Parsleyfits better
  2. Tarragonfits better
  3. Thymefits better
  4. Capersthe original

Fit is the average pairing score against butter, bread, vinegar, pepper. 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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