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Broiled Pork Chops with Pickle Sauce

Broiled pork chops served with a pickle‑sauce made from vinegar, stock, and pickles or capers.

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 ↓

Broiled Pork Chops with Pickle Sauce

Ingredients

Directions

Prepare the chops

  1. Clean the handles of the rib chops.

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

Cook and make the sauce

  1. Broil the chops over a clear fire until cooked.

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

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

  4. Stir quickly and boil for 3 minutes.

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

Serve

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

  2. Serve immediately.

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. Pork + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together4,371 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  4. Pork + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together13,933 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

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

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

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

What each ingredient does

Rib pork chops
Provide the meat that is cooked and served as the main dish.
Bread crumbs
Form a crisp coating on the chops as they broil.
Melted butter
Helps the bread crumbs adhere and adds richness and browning to the chops.
Vinegar
Adds sharp acidity that balances the richness of the sauce.
Cornstarch
Thickens the sauce to a creamy consistency when boiled.

The step that matters

Boil the sauce after adding cornstarch. Cornstarch only thickens fully when it is brought to a boil in the liquid. Stirring it in while boiling and then boiling for the stated time helps it gelatinize evenly and avoids a lumpy or thin sauce.

Swap the capers

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

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

Fit is the average pairing score against pork, 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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