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Cotelettes De Porc Grillees Aux Cornichons

Grilled pork rib chops served with a creamy pickled pickle 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 rib chops and remove the handles.

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

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

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 on a serving plate.

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 is cooked by broiling until done.
Bread crumbs
Form a crisp coating that browns during broiling.
Melted butter
Helps the bread crumbs adhere and adds richness and browning.
Vinegar
Adds acidity that sharpens the flavor of the sauce.
Cornstarch
Thickens the boiling stock into a creamy-textured sauce.
Pickles or capers
Add sharp, tangy flavor to the sauce.

The step that matters

Thickening the sauce with cornstarch. Cornstarch must be blended with cold stock first and stirred into boiling liquid, then boiled. Adding it dry or to cool liquid causes lumps, and insufficient boiling leaves the sauce thin, since starch needs heat to swell and thicken.

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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