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Fried Pork Chops with Apple Sauce
From The Swedish, French, American cook book, 1918
Serves 1
Serve with apple sauce, potatoes, and vegetables.
Presented as published in 1918. 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
343Calories
37 gProtein
4 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories343 kcal
Protein37 g
Carbohydrates4.2 g
Fiber0 g
Sugars1.9 g
Total Fat19 g
Saturated Fat5.7 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol114 mg
Sodium261 mg
Potassium711 mg
Calcium31 mg
Iron1.5 mg
Magnesium44 mg
Phosphorus380 mg
Zinc3.6 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0.9 mcg
Vitamin C0.4 mg
Vitamin A4.6 mcg
Vitamin E0.3 mg
Vitamin K0.2 mcg
Vitamin B61.1 mg
Vitamin B121.1 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)11 mg
Folate7.6 mcg
Choline97 mg
Caffeine0 mg
Water227 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 248. The excerpt below is the record exactly as published.
Fried Pork Chops with Apple Sauce Cdtelettes de Pore frites, a la Compote de Pommes Select nice young loin of pork; cut in cutlets not too thin, about three-quarters of an inch thick; trim off part of the fat; put some but¬ ter and bacon in the pan; fry the chops on a very hot fire; sprinkle with pepper and salt. When the chops are brown on one side, turn; sprinkle again with pepper and salt. Place on a hot platter with the gravy around, made by removing the fat from the pan and putting half cup rich stock
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