Pork Cutlets or Chops I is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of pork cutlets or chops cut from the loin that are seasoned and grilled (broiled) until done through. The full recipe is presented here and I hope you enjoy this classic British version of: Pork Cutlets or Chops I.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
PORK CUTLETS OR CHOPS.
I.
797. INGREDIENTS.—Loin of pork, pepper and salt to taste.
Mode.—Cut the cutlets from a delicate loin of pork, bone and trim them neatly, and cut away the greater portion of the fat. Season them with pepper; place the gridiron on the fire; when quite hot, lay on the chops and broil them for about 1/4 hour, turning them 3 or 4 times; and be particular that they are thoroughly done, but not dry. Dish them, sprinkle over a little fine salt, and serve plain, or with tomato sauce, sauce piquante, or pickled gherkins, a few of which should be laid round the dish as a garnish.
Time.—About 1/4 hour. Average cost, 10d. per lb. for chops.
Sufficient.—Allow 6 for 4 persons.
Seasonable from October to March.
Modern Redaction
Ingredients:
loin of pork
salt and freshly-ground black pepper, to taste
Method:
Cut out cutlets from a loin of pork. Bone each one and trim neatly then cut away the majority of the fat. Season to taste with freshly-ground black pepper then place under a hot grill and cook, turning frequently, until done through.
Arrange on a serving plate, season with salt, garnish with pickled gherkins and serve with a choice of tomato sauce or sauce piquante.
