Home › The Principles of Cookery › Pork Chops, Savoury

Pork Chops, Savoury

Cut the chops half an inch thick from a good loin of pork; trim them neatly, and sprinkle a little salt and pepper over them. Take a slice of fat bacon, cut it and the trimmings from the chops into small pieces, and put them into a stewpan with a table-spoonful of chopped parsley, half a spoonful of chopped sage, a finelyminced shallot, a salt-spoonful of salt, and half a salt-spoonful of white pepper. Add the chops, cover the saucepan closely, and let them stew gently for twenty minutes. Lift them out, put them on a hot dish, and keep them hot. Pour over the herbs two table-spoonfuls of stock or water and a table-spoonful of strained lemon-juice. Let it boil up, strain it, and skim off the fat. Boil again with a glass of port and serve it round the chops. Probable cost, 1s. per pound. Sufficient, one pound for two or three persons.