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Grilled Chop

A pork loin chop grilled over a clear fire or gas, served with bread sauce or mashed potato and garnished with celery.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Bread and celery are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 2,110 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Grilled Chop

Ingredients

Directions

Prepare

  1. Trim most of the fat from the loin chop.

  2. Preheat the broiler and grease it with a piece of the fat.

Cook

  1. Place the chop on the broiler and cook over a clear fire or gas.

  2. Turn the chop every two minutes and cook for about 8 minutes.

Serve

  1. Serve immediately on a hot plate with bread sauce or mashed potato, garnished with a sprig of celery.

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. Bread + celerytop 16% of all pairs
    Smell alikemoderate
    Cooked together2,110 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Loin chop
Provides the lean pork that is the main component of the dish, cooked by direct heat.
Fat from the chop
Greases the broiler so the chop does not stick and gains a little richness from the rendered fat.

The step that matters

Turning the chop every two minutes. Frequent turning exposes each side to heat in turn, so the surface browns evenly without scorching while the interior cooks through. Leaving it on one side for too long risks a charred outside and an undercooked centre.

“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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