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Smothered Pork Chops
From The Toronto Cook Book, 1915
Serves 1
Veal may be used the same way.
Presented as published in 1915. 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
Nutrition per serving
515Calories
41 gProtein
49 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories515 kcal
Protein41 g
Carbohydrates49 g
Fiber8.9 g
Sugars6.5 g
Total Fat19 g
Saturated Fat5.7 g
Monounsaturated Fat6.6 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol111 mg
Sodium9804 mg
Potassium1174 mg
Calcium184 mg
Iron5.5 mg
Magnesium104 mg
Phosphorus459 mg
Zinc4.2 mg
Copper0.6 mg
Manganese3.6 mg
Vitamin D0.9 mcg
Vitamin C11 mg
Vitamin A10 mcg
Vitamin E0.6 mg
Vitamin K42 mcg
Vitamin B61.3 mg
Vitamin B121.1 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)11 mg
Folate74 mcg
Choline98 mg
Caffeine0 mg
Water282 g
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 153. The excerpt below is the record exactly as published.
Smothered Pork Chops Put chops or steak in bottom of pan, sprinkle with salt and pepper. Put in a layer of sliced potatoes, sprinkle with flour, salt and pepper. Repeat layers of potatoes, slicing onions in through the layers. Almost cover with hot water
Cook this with the app: pantry check, scaling, and the assistant.