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Pork Chops, Broiled or Fried

Pork chops about ½ inch thick, seasoned with salt and pepper, grilled until cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 ↓

Pork Chops, Broiled or Fried

Ingredients

Directions

Prepare

  1. Trim the chops neatly and cut away part of the fat.

  2. Grease the grill and heat it.

Cook and serve

  1. Place the chops on the grill over a clear fire.

  2. Turn the chops every two minutes until cooked through, about 25 minutes.

  3. Season with salt and pepper before serving.

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).

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

What each ingredient does

Pork chops
Provide the main protein, whose fat renders and flavors the meat as it cooks.
Salt
Seasons the meat directly, enhancing its natural savory flavor.

The step that matters

Turning the chops every two minutes. Frequent turning over a clear fire helps the chops cook through evenly without charring the outside before the centre is done. Pork must reach a fully cooked centre, so timing the turns matters.

“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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