Period Pork Chops

[Albert Sailhorst]

From "The Great Western Cookbook" By A. M. Collins, 1851

PORK CHOPS.

Cut them about half an inch thick, trim them neatly, beat them flat, put them into a stewpan with a bit of butter or lard. Let them have one fry; then beat two eggs with a little salt, and add to them some sage and onion, chopped fine; dip the chops in, one at a time, then sprinkle them with bread-crumbs, or flour, and fry them in hot lard till brown.

 

[mofederal]

Now I have had these many ways and I do love pork. Just about in any way, except for Pork liver. If I have that it had better be extremely fresh. I would love to try this old recipe. It sounds familiar, but it is still something to eat while recalling home or just simpler times around a big old table. Thank you once again Albert, food for thought and dinner some night.

 

[nitrofd]

Interesting,Albert.

 

[donna]

Sounds like one to try.