Pork Chops, Broiled

Ingredients

• six thick pork chops
• two table-spoonfuls of butter
• one teaspoonful of salt
• one salt-spoonful of pepper
• one pint of freshly made bread-crumbs

Method

1. 1

   Flatten pork chops slightly.

2. 2

   Melt butter, mix with salt and pepper, dip chops in mixture, roll in breadcrumbs, and broil for 6 minutes on each side.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 301. The excerpt below is the record exactly as published.

Pork Chops, Broiled of best salt, 2 lbs. of fair brown sugar, 54 lb. of powdered saltpetre, 2 ozs. of black pepper, and i oz. of cayenne pepper. Cut the joints into proper shapes, without unnecessary bone and fat, and lay them on a board or table. First rub the skin well with salt, and lay each joint aside, then begin over again, and into the fleshy side of every ham rub two teaspoonfuls of saltpetre and a table-spoonful of brown sugar mixed together. Rub the pepper particularly about the hock and under the bone, and give to the whole ham a good application of salt. Now pack the hams, one upon another, the skin downward, with a layer of salt between, into a tub or box, the bottom of which has also been covered with salt. The process of salt- ing will be complete in five weeks. At the end of that time have ready about a peck of hickory ashes, clean the hams with a brush or dry cloth, and rub them with the ashes. To smoke the hams the joints should be hung from joists beneath the ceiling, and a low, smothered fire kept up for five or six weeks, so as to smoke thoroughly but not overheat the hams. Or as an excellent substitute for this process, paint the hams with a coating of py- roligneous acid, let them dry, and re- peat the operation. Wrap each ham in paper and encase it in a canvas or strong cotton bag. Ham, York. — Wash and scrape the ham ; put in a saucepan with enough cold water to cover it ; add two carrots, two onions, celery, cloves, a blade of mace, thyme, and bay- leaves ; simmer very slowly for four hours ; allow to cool in the liquor. When cold remove the rind, cut into thin slices, and serve with any rich salad. Pigs’ Feet, Boned. — Wash well in cold water four large pigs' feet, dry them with a towel, and tie the flesh at the top with a strip of muslin to prevent it from shrinking. Put them in enough water to cover, sea- son with two carrots, two red onions, sliced, and a bouquet of six sprigs of parsley, two branches of celery, three cloves, one bay - leaf, small branch of thyme. Add one level table -spoon- ful of salt, half a teaspoonful of black pepper. Bring to a fast boil, then cook slowly for four hours. When done, drain the feet, cut them in two lengthwise, remove all the bones, cut the meat in pieces half an inch wide and one inch long. Grind I lb. of fresh pork meat, season with one teaspoonful of salt, one salt- spoonful of black pepper, one table- spoonful of chopped parsley, and mix well. Cut in eight pieces some pigs’ caul or crepinette, being each of the size of two hands when spread on the meat-board. Divide your force- meat according to the quantity of pigs' feet. Put a thin layer of it on the spread crepinette, then arrange with care an appropriate quantity of pigs’ meat over the force-meat. Then fold gently the skin, giving to the pigs' feet the shape of pears. They must be very compact and tightly wrapped up in the crepinette. Put them over the gridiron, broil them six minutes on each side, and serve them on a hot platter. Pork and Beans. — Soak a quart of small white beans overnight. In the morning simmer them an hour with an onion. Take out the onion and put the beans in a bean-pot with Yz lb. of scored salt pork, with a little of the water in which the beans were boiled, and bake at least an hour. Another way : — Omit the onion, but add a table-spoonful of molasses when the beans are put into the pot, and bake at least two hours. Another way : — Do not parboil the beans after they have been soaked overnight, but bake them, with the pork and molasses, at least eight hours, adding hot water every hour except the last two hours. The beans must not be stirred. Pork Chops, Broiled. — Have six thick pork chops, about 3 lbs. in weight, trimmed in the French way. Pork, Loin of, Baked PORK Pork Tenderloins Flatten them slightly with the kitchen knife. Melt two table - spoonfuls of butter, put in it one teaspoonful of salt, one salt-spoonful of pepper. Mix well ; dip the chops in it on both sides. Have one pint of freshly made bread- crumbs

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