Pork Chops with Tomato Gravy
From Royal baker and pastry cook, 1913
The tomatoes themselves can be used for a tomato omelet.
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 65. The excerpt below is the record exactly as published.
Pork Chops with Tomato Gravy. — Trim off skin and fat; rub the chops over with a mixture of powdered sage and onion; put small piece butter into a frying-pan ; put in the chops and cook slowly, as they should be well done. Lay chops on hot dish; add a little hot water to gravy in pan, 1 large spoon butter rolled in flour, pepper, salt, and sugar, and XA cup juice drained from can tomatoes.
Cook this with the app: pantry check, scaling, and the assistant.