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Pork Chops à la Dystingbo

Erken's pork chops à la Dystingbo from 1914: half-fried chops are laid over thin apple slices in a baking dish, dotted with butter and moistened with meat stock, then finished in the oven until everything is tender. Served with fried potatoes.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 251 (falt i det fri)

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About the dish

The recipe appears among a series of pork chop dishes in the meat chapter, where Erken gives French names alongside the Norwegian ones. «Dystingbo» refers to a Norwegian farm name, and the dish is a simple baking-dish preparation with apples finished in the oven.

How to make it

  1. 1

    Prepare the chops

    Trim the chops, pat them dry and pound them lightly. Rub them with salt and white pepper.

  2. 2

    Brown the chops

    Brown half of the butter in a frying pan and fry the chops nicely, but only halfway through, a couple of minutes on each side.

  3. 3

    Arrange the apples

    Peel the apples, remove the cores and cut them into thin slices. Place the slices in a well-greased baking dish.

  4. 4

    Add the chops

    Lay the half-fried chops over the apples and dot the rest of the butter in small pieces on top.

  5. 5

    Deglaze the pan

    Whisk out the frying pan with the boiling meat stock and pour the sauce into the dish.

  6. 6

    Bake in the oven

    Place the dish in a hot oven, about 200 °C (390 °F), and bake for 25–30 minutes until the chops and apples are tender. Baste often with the pan juices.

  7. 7

    Serve

    Serve with fried potatoes.

Changes from the original

Measurements are converted to modern Norwegian units (dl, g, tsp). Oven temperature and cooking times are specified based on the original's «hot oven» and «nicely fried». The amount of salt is kept as in the original, but given as the amount for rubbing into the meat.

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Time machine – what changed?

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From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 251)~79% of the text changedremovedadded
8 stk svinekoteletter. koteletter 20 g gr. salt (til å gni inn kotelettene). 0,5 ts ½ teske hvit pepper. pepper 100 g gr. smør (halvparten til steking, halvparten på fatet). 1,5 dl kjøttkraft (kokende). 1½ del. kjøtkraft 10 stk epler. Skjær kotelettene til, tørk dem av Koteletterne tilskjæres og bank dem lett. Gni dem inn behandles som ved foregaaende opskrift, indgnides med salt krydderier og hvit pepper.. Brun stekes pent i halvparten av smøret i en stekepanne og stek kotelettene pent, men bare halvstekte, et par minutter på hver side.. Skrell eplene, fjern kjernehuset og skjær dem i tynne skiver. Legg skivene smørret. — Eplerne befries for kjernehuset, skrælles, skjæres i tynde skiver, som lægges paa et godt smurt, ildfast fat.. Legg de fat. De halvstekte kotelettene over eplene og fordel koteletter lægges herpaa, belægges med resten av smøret smørret, delt op i små biter oppå.. Visp smaa stykker. Stekepanden vispes ut stekepannen med den kokende kjøttkraften kjøtkraft, og hell sausen heldes i fatet.. Sett fatet fatet; dette sættes i varm ovn, ca. 200 °C, og stek i 25–30 minutter til koteletter denne steker koteletterne og epler eplerne, til de er møre. Dryp Dryppes ofte over med skyen.. skyen. Serveres med stekte poteter.

Note on Modernised

Mål er omregnet til moderne norske enheter (dl, g, ts). Ovnstemperatur og steketider er presisert ut fra originalens «varm ovn» og «pent stekt». Saltmengden er beholdt som i originalen, men angitt som mengde til å gni inn kjøttet med.

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Frequently asked questions

How many apples are needed, and how are they prepared?
10 apples. They are cored, peeled and cut into thin slices that are placed in a well-greased baking dish. The chops are laid on top of the apples.
How are the chops prepared?
They are trimmed, rubbed with salt (20 g) and white pepper (½ tsp) and fried nicely in half of the butter. Half-fried, they are laid on the apples and covered with the rest of the butter in small pieces. The frying pan is whisked out with 1½ dl boiling meat stock, and the sauce is poured into the dish. Everything is baked further in a hot oven until meat and apples are tender, basting often with the pan juices.
What is it served with?
Fried potatoes. The recipe is from Henriette Schønberg Erken's «Stor kokebok» (1914), p. 251, and is calculated for 4 servings with 8 chops.

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