Pork Chops

Ingredients

• a piece of the neck of pork
• warm dripping
• fine dry breadcrumbs
• salt
• black pepper
• a dust of curry powder
• finely-chopped parsley
• finely-chopped onion
• some apples

Method

1. 1

   Cut chops from the neck of pork, trim, brush with warm dripping, and cook in a hot frying-pan for twelve minutes.

2. 2

   Remove, press between dishes until cool, flour, dip in beaten egg, and cover with seasoned breadcrumbs.

3. 3

   Leave for 10-15 minutes, then fry until browned.

4. 4

   Serve with fried apples and thick brown sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 124. The excerpt below is the record exactly as published.

Pork Chops. Cut as many chops as are required from a piece of the neck of pork, trim them neatly, brush them over with warm drip- ping, and cook them in a hot frying-pan, which has been rubbed over with dripping, for twelve minutes. Remove them from the pan, and press them between two dishes for a few minutes until they are cool. Then flour the chops, dip them into beaten egg and cover them thickly with fine dry bread- crumbs, which have been seasoned with salt, black pepper, and a dust of curry powder, and mixed with some finely-chopped parsley and onion. Leave the chops for ten or fifteen min- utes for the crumbs to harden, and then fry them in the usual way until they are nicely browned. Dish them up with fried apples in the middle of the dish, and surround with thick brown sauce. The apples should be prepared thus: Peel some apples

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