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Pork Cutlets or Chops

Pork cutlets or chops simmered with onion, gelatin, and sauce, then fried and served with tomato or apple sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Pepper and tomato are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,923 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Pork Cutlets or Chops

Ingredients

Directions

Prepare the chops

  1. Trim the chops and remove most of the fat.

Make the gravy

  1. Place bones, trimmings, and onion in a stewpan with just enough water to cover them and boil gently for at least 1 hour.

  2. Strain the gravy.

  3. Skim off the fat.

  4. Rub the onion through a fine sieve.

  5. Return the onion to the stewpan with the gelatin to thicken the gravy, or use glaze for better flavor.

  6. Season to taste.

  7. Add a few drops of liquid caramel for color.

Cook and serve

  1. Heat the butter in a frying pan and fry the chops slowly until cooked through, about 15 to 20 minutes.

  2. Arrange the cutlets in a circle on a potato border.

  3. Pour the thick sauce over them.

  4. Serve the tomato or apple sauce separately.

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. Pepper + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

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

  2. Onion + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together20,633 recipes

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

  3. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  4. Butter + oniontop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

  5. 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

Pork chops
Provide the main meat, which cooks through over gentle frying to stay tender.
Gelatin
Sets into the gravy, giving it body so it thickens and clings to the cutlets.
Butter
Fat for frying the chops, adding richness and helping them brown gently.
Onion
Cooked into the gravy and pressed through a sieve, adding savory depth and body.

The step that matters

Fry the chops slowly. Gentle heat cooks the chops through while keeping them moist; high heat can dry the meat and scorch the butter before the centre is done.

Swap the tomato

How well each one fits the dish's main ingredients (butter, onion, gelatin, pepper):

  1. Potatofits better
  2. Capsicumfits better
  3. Carrotfits better
  4. Tomatothe original

Fit is the average pairing score against butter, onion, gelatin, 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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