Pork Chops, Savoury

Ingredients

• Cut the chops half an inch thick from a good loin of pork
• sprinkle a little salt and pepper over them
• sprinkle a little salt and pepper over them
• Take a slice of fat bacon
• with a tablespoonful of chopped parsley
• a tablespoonful of chopped sage
• a finely-minced shallot
• a salt-spoonful of salt
• half a salt-spoonful of white pepper
• Pour over the herbs two tablespoonfuls of stock or water
• Boil again with a glass of port

Method

1. 1

   Stew the chops with bacon and herbs for 20 minutes.

2. 2

   Serve with a sauce made from stock and port.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1277. The excerpt below is the record exactly as published.

Pork Chops, Savoury.— Cut the chops half an inch thick from a good loin of pork ; trim them neatly, and sprinkle a little salt and pepper over them. Take a slice of fat bacon, cut it and the trimmings from the chops into small pieces, and put them into a steAvpan with a table-spoonful of chopped parsley, a table- spoonful of chopped sage, a finely-mrnced shallot, a salt-spoonful of salt, and half a salt- spoonful of wkite pepper. Add the chops, cover the saucepan closely, and let them stew gently for twenty minutes. Lift them out, put them on a hot dish, and keep them hot. Pour over the herbs two table -spoonfuls of stock or Avater and a table-spooni id of strained lemon- jiuce. Let it boil up, strain it, and skim off the fat. Boil again Avith a glass of port

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