Pan-broiled Chops

Ingredients

• butter
• salt
• pepper
• tomato sauce

Method

1. 1

   Prepare the chops as above, put in a hissing hot frying-pan.

2. 2

   Sear one side, then turn and sear the other.

3. 3

   Cook for 5 minutes if rare, 9-10 if well done.

4. 4

   Place on a hot pan, sprinkle with salt and pepper, and spread with butter.

5. 5

   Serve with tomato sauce.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 50. The excerpt below is the record exactly as published.

Pan=broilcd Chops. Prepare same as the above, and put in hissing hot frj'ing-pan. As soon as one side is well seared, turn and sear the other. Turn often, using knife and fork that the surface may not be pierced. Cook five minutes if liked rare, and from nine to ten if liked well done. Press the outside fat to the pan so it will brown. When done place on hot pan and sprinkle with salt and pep- per, and spread with butter. You can serve tomato sauce with them if you like. The tomato sauce wants ,to be highly seasoned and thick, and poured on hot platter. Chops arranged round the edge; parsley gar- nish. Mutton Chops a la Maintenon. Have six chops cut one and a half inches thick. With sharp knife split the chop to the bone ; this forms a pocket, which you fill with a mushroom prepa- ration which you have prepared previously and have ready at hand. Put a teaspoon or more into each pocket. Press the meat together and fasten securely with small wooden skewers. Sprinkle with salt and pepper

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