Pork Chops

Ingredients

• Pork Chops
• sprinkle with salt
• and pepper
• butter

Method

1. 1

   Wipe chops, sprinkle with salt and pepper, and place in a hot frying pan; reduce heat, cover, cook slowly until tender and well-browned on both sides, about twenty minutes.

Nutrition per serving

As published

This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 41. The excerpt below is the record exactly as published.

Pork chops also require long cooking, but they contain enough fat in themselves to finish the cooking if they are placed directly on hot pan. Pork Chops Wipe chops, sprinkle with salt and pepper, and place in a hot frying pan ; reduce heat, cover, cook slowly until tender and well- browned on both sides, about twenty minutes. Veal Chops Trim and wipe the chops or slices from the thick part of the leg. Season with salt and pepper, roll in bread crumbs, then in egg beaten with 1 tb. water, and again in crumbs. Sauter in hot salt pork fat or lard till well browned on both sides. Arrange in a circle about the dish, and fill the center with mashed potatoes, peas, tomato sauce, or boiled and seasoned string beans. The chops may also be rolled in flour and cooked as above. Ham Wipe ham, remove the rind. Place ham in a hot frying pan and cook ten minutes or till brown on both sides. Put on a platter and keep warm. Make a gravy by adding 2 tb. flour to the fat in the pan and gradually stirring in 1 c. milk. Or fry eggs in the fat left in the pan and serve with the ham. If cooked too long, ham will become hard and dry. Bacon Remove rind from thin slices of bacon. Put bacon in a fine wire broiler, place over a dripping pan and bake in a hot oven until bacon is crisp and brown, turning once. The fat which has dripped into the pan may be used for frying. 96 DOMESTIC SCIENCE Lemon Butter

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