A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). If a sausage flavor is liked, sprinkle over them a little powdered sage or summer savory, pepper and salt. If a gravy is liked, make it by skimming off some fat and making a milk gravy. Can be served with chops arranged around or on a separate dish.
Preserved exactly as written in the original source
Core the centre of each piece
Cut out the core
Fry them the same as mutton chops
When browned on one side and partly cooked, turn them carefully with a pancake turner, and finish cooking
If a sausage flavor is liked, sprinkle over them a little powdered sage or summer savory, pepper and salt
If a gravy is liked, skim off some of the fat in the pan and stir in a spoonful of flour
Stir it until free from lumps, then season with pepper and salt and turn in a pint of sweet milk
Boil up and serve in a gravy boat
Dish around the chops or on a separate dish
Modern guidance to help you succeed with this vintage recipe
Removing the bone core creates more even thickness for uniform cooking and prevents the meat from curling. Browning the chops creates a flavorful crust through the Maillard reaction, where amino acids and sugars react at high heat. The milk gravy uses residual fat and browned bits (fond) from the pan to create a rich, emulsified sauce, with flour acting as a thickener by absorbing liquid and gelatinizing.
The pork chops can be cored and seasoned up to 4 hours ahead and refrigerated, covered. Bring to room temperature before frying. The gravy is best made fresh, but can be made 1 day ahead, cooled, and refrigerated in an airtight container. Reheat gently over low heat, whisking in additional milk if needed to restore consistency.
Store cooked pork chops and gravy separately in airtight containers in the refrigerator for up to 3 days. Reheat chops in a 350°F oven for 10-12 minutes until warmed through (internal temperature of 140°F). Reheat gravy in a small saucepan over low heat, whisking frequently and adding milk if too thick. Do not freeze, as milk-based gravies may separate upon thawing.
AI-generated tips from Chef Cecil's culinary database
The pork chops can be cored and seasoned up to 4 hours ahead and refrigerated, covered. Bring to room temperature before frying. The gravy is best made fresh, but can be made 1 day ahead, cooled, and refrigerated in an airtight container. Reheat gently over low heat, whisking in additional milk if needed to restore consistency.
Store cooked pork chops and gravy separately in airtight containers in the refrigerator for up to 3 days. Reheat chops in a 350°F oven for 10-12 minutes until warmed through (internal temperature of 140°F). Reheat gravy in a small saucepan over low heat, whisking frequently and adding milk if too thick. Do not freeze, as milk-based gravies may separate upon thawing.
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