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To Fry Mutton Chops

A simple fried mutton chop dish seasoned with ketchup, pepper, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Mutton and pepper are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 5,442 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

To Fry Mutton Chops

Ingredients

Directions

  1. Cut the mutton chops as you would for broiling.

  2. Season the chops with ketchup, pepper, and salt.

  3. Fry the chops until cooked through.

  4. Discard any grease that flows from the chops before preparing the gravy.

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. Mutton + peppertop 16% of all pairs
    Smell alikelow
    Cooked together5,442 recipes

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

  2. Mutton + ketchuptop 24% of all pairs
    Smell alikelow
    Cooked together367 recipes

    Shared aroma: decanoic acid (soapy, waxy).

  3. Ketchup + peppertop 24% of all pairs
    Smell alikelow
    Cooked together3,207 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Mutton chops
Provide the meat and fat that the whole dish is built around.
Ketchup
Adds sweetness and acidity, and its sugars help the surface brown during frying.

The step that matters

Fry the chops until cooked through. Ketchup contains sugars that darken and can scorch quickly in hot fat, so the chops need steady heat. Cooking them fully through ensures the thicker parts are done while the surface stays browned rather than burnt.

“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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