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Creole Pork Chops
From The Cook County cook book, 1912
Serves 2
Recipe contributed by Mrs. F. E. Clower.
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
Nutrition per serving
453Calories
56 gProtein
31 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories453 kcal
Protein56 g
Carbohydrates31 g
Fiber5.5 g
Sugars14 g
Total Fat13 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol130 mg
Sodium103 mg
Potassium1345 mg
Calcium82 mg
Iron1.9 mg
Magnesium87 mg
Phosphorus557 mg
Zinc3.6 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C26 mg
Vitamin A13 mcg
Vitamin E0.2 mg
Vitamin K3.6 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate68 mcg
Choline20 mg
Caffeine0 mg
Water458 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 232. The excerpt below is the record exactly as published.
CREOLE PORK CHOPS.— 1 lb. loin pork chops, i/^ can tomatoes, 4 onions, pepper and salt. Dip the chops in flour and fry a golden brown, take out, and fry the onions in the same fat until a golden brown. Add a ta'blespoon of flour
Cook this with the app: pantry check, scaling, and the assistant.