Skip to main content
Main

Fried Chops with Flour Gravy

Fried pork chops coated in flour and served with a brown flour gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Pork and beef match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 5,690 recipes. Both carry 12-methyltridecanal, which smells tallowy, beefy. The science ↓

Fried Chops with Flour Gravy

Ingredients

Directions

Prepare the chops

  1. Dip the pork chops in wheat flour without parboiling them.

  2. Heat lard or beef fat in a frying pan.

Fry the chops

  1. Fry the chops until one side is a fine delicate brown, then turn to brown the other side.

  2. Once cooked, remove the chops and add a little hot water to the pan.

Make the gravy and serve

  1. For the gravy, add 1 tablespoon of fat to the pan and heat until boiling.

  2. Mix a thin batter with 1 tablespoon of wheat flour and cold water.

  3. Add salt and pepper to the gravy, then gradually stir in the batter.

  4. Cook the gravy until it thickens and turns a nice brown, then pour it over the chops.

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 + beeftop 1% of all pairs
    Smell alikestrong
    Cooked together5,690 recipes

    Shared aroma: 12-methyltridecanal (tallowy, beefy).

  2. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Wheat + beeftop 11% of all pairs
    Smell alikemoderate
    Cooked together319 recipes

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

  4. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Pork + wheattop 13% of all pairs
    Smell alikemoderate
    Cooked together213 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

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

What each ingredient does

Pork chops
The main protein, cooked by frying until browned and tender inside.
Wheat flour
Coats the chops to brown and form a crust, and thickens the gravy.
Lard or beef fat
Conducts heat for frying and gives the chops and gravy rich flavour.
Cold water
Mixed with flour to form a thin batter that thickens the gravy smoothly.

The step that matters

Add the batter gradually to the gravy. Adding flour batter slowly while stirring keeps it dispersed, so the gravy thickens smoothly without lumps.

“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.

You might also like

Roast BeefRoast Beef211 recipesBeef LoafBeef Loaf175 recipesPork CakePork Cake107 recipesCorned BeefCorned Beef87 recipes