Baked Pork Chops
From True food values and their low costs, 1916
The juice from the meat will flavor the dressing.
Presented as published in 1916. 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 True food values and their low costs (1916) by William S. Birge, page 40. The excerpt below is the record exactly as published.
Baked Pork Chops Make a dressing of bread crumbs, one well- beaten egg, one tablespoon of melted butter; sea- son with pepper, salt, sage, and onions. Put the dressing in a baking-dish, lay the pork chops on top of the dressing, sprinkle with pepper and salt, and put the dish in the oven. When the I AND THEIR LOW COSTS 151 chops are brown on one side, turn over, and brown on the other side. The juice from the meat wilJ drip into the dressing and give it a delicious flavor. Cook for three-quarters of an hour.
Cook this with the app: pantry check, scaling, and the assistant.