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540— Broiled Mutton Chops

Broiled mutton chops served with a butter‑water gravy.

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 ↓

540— Broiled Mutton Chops

Ingredients

Directions

Prepare

  1. Lay the chops on a plate and brush both sides with butter.

Broil and serve

  1. Broil over clear coals for about five minutes, turning only once.

  2. In a tin pan, combine 1 tablespoon of butter, an equal amount of water, and a pinch of salt and pepper.

  3. Once the chops are done, place them in the pan to form their own 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 + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together3,781 recipes

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

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

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

What each ingredient does

Mutton chops
Form the main protein that is cooked over the coals and served with the gravy.
Butter
Adds richness and helps the chops brown and stay moist while broiling.
Water
Combines with the butter and pan juices to form a thin, simple gravy.

The step that matters

Turning the chops only once. Flipping meat repeatedly interrupts the browning crust forming on each side and can dry the surface, so turn once and let the chops sear undisturbed.

“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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