Baked Pork Chops
From Standard Paper-Bag Cookery, 1912
Ensure forcemeat is moist.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 31. The excerpt below is the record exactly as published.
Baked Pork Chops. — Season with salt and pepper, then cover each side of the chops with a forcemeat made moist enough to stick to them
Cook this with the app: pantry check, scaling, and the assistant.