Americandinner
Baked Pork Chops
From The farm cook & rule book, 1923
Serves 4
A spoonful of dressing may be placed on top of each chop.
Presented as published in 1923. 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 The farm cook & rule book (1923) by Nell Beaubien Nichols, page 65. The excerpt below is the record exactly as published.
Baked Pork Chops Season pork chops with salt and pepper, dip in beaten ^gg and roll in bread crumbs. Heat frying pan on the stove, place the chops in it and set in the oven. Bake until the meat is tender. A large spoonful of dressing may be placed on top of every chop. Baked Spareribs Trim the rough ends, break ribs across the middle, season with salt and pepper, fold over and stuff with dressing. Sew up tightly, place in a dripping pan with 2 cupfuls of water. Bake MEATS, POULTRY AND FISH 135 in a moderate oven, basting frequently. Turn the meat so both sides will be browned. Breaded Pork Chops Select nice lean pork chops, season with salt and pepper. Dip in beaten egg
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