Home › The Principles of Cookery › Pork Chops, Broiled

Pork Chops, Broiled

Cut the chops rather less than half an inch thick. Have a clear fire; make the gridiron hot before putting the chops upon it, and let them be at such a distance that they may be done through. Pepper them before putting them down, and two or three minutes before they are done sprinkle a little salt over them, and, if liked, a little finely-chopped sage or tarragon. Turn them frequently, and serve very hot. Tomato sauce, piquant sauce, Italian sauce, or Robert sauce, may be sent to table with them. Time to broil, sixteen to eighteen minutes. Probable cost, 1s. per pound. Sufficient, one pound for two persons.