How many chops do I need for 5 servings?

The recipe counts 10–12 pork chops for 5 people, that is, 2 per person. In addition 3 teaspoons salt and 1 teaspoon pepper.

Do I need butter in the pan?

No. The chops can be fried with or without butter in a strongly heated pan, but they must be turned often. If you want to bread them, turn them in egg and rusk crumbs and fry in lightly browned butter.

When should I salt and pepper?

For ordinary frying they are seasoned only when they are done. If they are to be breaded, they are beaten and seasoned before being turned in egg and rusk crumbs.

How do I get a sauce for the chops?

Henriette Schønberg Erken recommends adding sour cream to the butter after the chops are browned – it "does good."

Pork chops

Name: Pork chops
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 5 servings
Cuisine: Norwegian
Ingredients: 10 pcs pork chops (10–12 pcs); 2 tsp salt (3 teaspoons in the original); 1 tsp pepper; 50 g butter (for frying); 1 pcs egg (when breading); 1 dl rusk crumbs (crushed and sifted, when breading); 1 dl sour cream (may be added to the pan)

Pork chops fried simply in a hot pan or breaded in egg and rusk crumbs and fried in browned butter, ideally with sour cream in the pan juices.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 250 (falt i det fri)

Be the first to rate

About the dish

Here Erken gives two ways to fry pork chops – plain in a dry pan or breaded in egg and rusk crumbs. Adding sour cream ("sur fløte") to the pan is a typically Norwegian touch of the era.

How to make it

1
Prepare the chops
Cut out the chops and beat them lightly flat.
2
Frying without breading
Fry the chops in a strongly heated pan, with or without butter. Turn them often, and sprinkle with salt and pepper only when they are done.
3
Breaded variation
Beat the chops, sprinkle with salt and pepper, turn them in beaten egg and then in rusk crumbs, and fry them in lightly browned butter.
4
Sauce
When the chops are browned, a little sour cream can be stirred into the butter in the pan and the pan juices poured over.

Changes from the original

Quantities are converted, "kavring" is kept but explained as crushed rusk crumbs, and "sur fløte" is modernized to sour cream. The method is broken into steps with the two variations clearly separated.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 250) → 1949 (korrekturlest, s. 280)~32% av teksten endretfjernetlagt til

10 å 12 svinekoteletter 3 ~~teskeer~~ teskjeer salt 1 ~~teske~~ teskje pepper. ~~Koteletterne~~ Kotelettene ophugges, bankes, stekes med eller uten smør i den sterkt ophetede ~~pande, maa~~ panne, må ofte vendes; pepres og ~~saltes, naar~~ saltes når de er ~~færdige,~~ ferdige, — eller de kan bankes, pepres, saltes, vendes i egg og kavring og stekes i ~~let~~ lett brunet smør. Sur fløte i ~~smørret,~~ smøret efterat ~~koteletterne~~ kotelettene er brunet, gjør godt.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How many chops do I need for 5 servings?: The recipe counts 10–12 pork chops for 5 people, that is, 2 per person. In addition 3 teaspoons salt and 1 teaspoon pepper.
Do I need butter in the pan?: No. The chops can be fried with or without butter in a strongly heated pan, but they must be turned often. If you want to bread them, turn them in egg and rusk crumbs and fry in lightly browned butter.
When should I salt and pepper?: For ordinary frying they are seasoned only when they are done. If they are to be breaded, they are beaten and seasoned before being turned in egg and rusk crumbs.
How do I get a sauce for the chops?: Henriette Schønberg Erken recommends adding sour cream to the butter after the chops are browned – it "does good."

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!