Pork Chops

Ingredients

• three tablespoons chopped onion
• one tablespoon butter
• half pint brown gravy
• saltspoon salt
• quarter saltspoon pepper
• two teaspoons French mustard

Method

1. 1

   Fry chopped onion in butter until pale yellow, add spiced vinegar and reduce by half.

2. 2

   Add brown gravy and boil slowly for fifteen minutes.

3. 3

   Season and serve over the chops.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 365. The excerpt below is the record exactly as published.

Pork Chops, — Chops are cut from the loin and ribs, the cuts from the leg and shoulder being known as steaks. For Broiled Pork Chops^DToil as directed in Broiled Meats, cooking until thor- oughly well done and serve plainly, seasoned with salt and pepper. or with tomato or any sauce preferred. Bobert Sauce is nice with pork chops as well as beefsteak. For this fry three tablespoons chopped onion a pale yellow in one tablespoon butter, add two table- spoons epiced vinegar, and reduce one-half by Quick boiling ; add half pint brown gravy, and boil slowly fifteen minutes ; season with saltspoon salt, quarter ealtspoon pepper, two teaspoons French mus- tar

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