Fried Pork Chops

Ingredients

• The chops should be of a uniform thickness (about one-third of an inch)
• a little white pepper
• a little salt
• about one-half as much sugar as salt

Method

1. 1

   Season the chops on both sides with white pepper, salt, and sugar.

2. 2

   Fry in a hot skillet until brown on both sides, then cover and set on the back part of the stove until thoroughly cooked.

Nutrition per serving

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 52. The excerpt below is the record exactly as published.

red. PORK CHOPS— FRIED. The chops should be of a uniform thickness (about one-third of an inch). Season by dusting on both sides with a little white pepper, salt and sugar (about one- half as much sugar as salt). Then put in a hot skillet and fry, and when brown on both sides cover the skil- let, and set on the back part of the stove until thor- oughly cooked. BAKED TRIPE. Cut two pounds of fresh tripe into inch pieces; peel, slice, and fry in a little butter four mild onions. When a brown color turn them into a deep baking dish, lay on them the tripe, dust with pepper and salt and a little flour. Pour over milk sufficient to cover, put over the dish a tight fitting lid and bake two hours. When done serve in a hot dish, adding a little hot table relish if desired. The Complete Cook Book. 1 1 1 VEGETABLES, CEREALS, ETC. PEEPARINQ AND COOKING. Vegetables should be free from all decay and should have fresh and unshriveied skins. Sprouted vegetables are unfit for use for food, as they contain a pojson sim- ilar to belladonna. Green vegetables should be freshly gathered, as those which have lain over twenty-four hours are unfit for use; stale vegetables cause serious ailments. If it is not convenient to use the green veg- etables the same day that they are gathered, lay them in a cool dark place, and do not remove their outer leaves until ready to use. Never keep them in water, as that destroys some of their juices. When some of the stems are withered, the best way is to cut off a bit of the stem and set in water the cut part only. The vegetables will absorb enough water to replace what has been lost by evaporation. If possible, use vegetables gathered early in the morning with dew on them. Pick them carefully, wash them and put in cold water until ready to cook them. Then put them in water neither cold nor hot; one takes away the flavor while the other toughens them. Very little salt

Cook this with the app: pantry check, scaling, and the assistant.