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Fried Pork Chops
From The national course in home economics, 1917
Serves 4
The flavor of pork chops is enhanced by cutting them thin.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 98. The excerpt below is the record exactly as published.
FRIED PORK CHOPS. The flavor of pork chops is enhanced by cutting chops thin. Sprinkle with salt and pepper and thoroughly dry. If a sausage flavor is liked, sprinkle over them a little powdered sage, pepper and salt. A little milk gravy can be made
Cook this with the app: pantry check, scaling, and the assistant.