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Pork Chops à la Flamande

Breaded pork chops marinated in lemon and fried in butter, served with slow-baked red cabbage with vinegar and apples plus a sauce made from meat stock.

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

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About the dish

«À la flamande» – in the Flemish style – refers to the slowly oven-baked red cabbage with vinegar and apples that accompanies the chops. The ingredient list in the 1914 edition says «surkaal» (sauerkraut), while the method describes red cabbage; we have followed the method. Note that the cabbage needs up to four hours in the oven and should be started well in advance.

How to make it

  1. 1

    Start the red cabbage

    Cut the head of cabbage into fine strips, mix in salt and pepper and moisten with a little vinegar. Place the cabbage in an enameled pot or clay pot greased with a large tablespoon of butter. Put it in the oven at 150 °C (300 °F) and let it cook, covered, for up to 4 hours.

  2. 2

    Apples in the cabbage

    Peel the apples, quarter them and cut them into slices. Add them to the cabbage during the last half hour, and stir in a teaspoon of sugar.

  3. 3

    Prepare the chops

    Chop the chops from the loin row, one side bone to each. Wipe them with a cloth wrung out in hot water, pound them lightly and shape them nicely.

  4. 4

    Marinate and bread

    Drip lemon juice over the chops, season with salt and pepper and let them lie stacked on top of each other for a quarter of an hour. Turn them in melted butter and then in rusk crumbs mixed with finely chopped parsley.

  5. 5

    Fry the chops

    Brown the rest of the butter in the frying pan and fry the chops slowly without a lid, about 7 minutes on each side.

  6. 6

    Sauce and plating

    Place the chops on a warm platter. Whisk out the frying pan with boiling meat stock and pour the sauce onto the platter. Arrange the cooked red cabbage around the chops and drip boiling meat juices over the cabbage.

Changes from the original

Measurements are modernized (dl, g), rusk is explained as crushed rusk crumbs, «lercocotte» has become a clay pot, and an oven temperature has been added. The red cabbage is separated out as its own step with a specified amount of cabbage head, vinegar and apples.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914Modernised
To1914Modernised
Modernised → 1914 (proofread, p. 250)~90% of the text changedremovedadded
8 stk svinekoteletter (fra fremre del av kammen, ett bein hver). 1 stk sitron (saften). 2 ts salt. 1 ts pepper. koteletter citron salt pepper 100 g smør. 1,5 dl kavringsmuler (støtt og siktet). 3 spiseskjeer persille (finhakket). 2,5 dl kjøttkraft. 1 kg rødkål (ett kålhode). 2 spiseskjeer eddik. 1 spiseskje gr. smør (til gryten). kavring finhakket persille surkaal 2 stk epler. 1 ts sukker (til kålen). Skjær kålhodet i fine strimler, bland inn salt og pepper og fukt med litt eddik. Legg kålen i en emaljert gryte eller leirgryte smurt med en stor spiseskje smør. Sett den i ovnen ved 150 °C og la 1/2 del. kjøtkraft. Koteletraden er den koke under lokk i opptil 4 timer.. Skrell eplene, forreste del dem i fire og skjær dem i skiver. Tilsett dem kålen siste halvtimen, og rør inn en teskje sukker.. Hugg kotelettene fra kotelettraden, av kammen. Man hugger av sidebenene saa lange, som man vil ha koteletterne store til; ett sidebein til hver. Tørk dem ben for hver kotelet. De tørres over med en klut vridd opp kjøtklædet, opvridd i varmt vann, bank dem lett vand, bankes let og form dem pent.. Dropp sitronsaft tildannes pent. Koteletterne dryppes over kotelettene, krydre med salt og pepper citronsaften, krydres og la dem ligge lagvis på hverandre i et kvarter. Vend dem lægges paa hinanden 1/4 time. Koteletterne vendes i smeltet smør og deretter smør, derefter i kavringsmuler blandet med støtt, sigtet kavring og finhakket persille.. Brun resten persille. Resten av smøret smørret brunes i stekepannen stekepanden, koteletterne lægges i og stek kotelettene sakte stekes sagte uten lokk, lok omkring 7 minutter på paa hver side.. Legg kotelettene på side. Koteletterne lægges op paa varmt fat. Visk fat; stekepanden vispes ut stekepannen med den kokende kjøttkraft kjøtkraft, og hell sausen på heldes paa fatet. Legg Koteletterne omgives med den kokte rødkålen rundt kotelettene og dropp rødkaal; kaalen dryppes med kokende kjøttsky over kålen. kjøtsky. — Kaalhodet skjæres i fine strimler, tilsættes salt, pepper, fugtes med litt eddik og lægges i emaljert gryte eller lercocotte, smurt med en stor ske smør. Sættes i ovnen og koker under lok indtil 4 timer. Et par epler skrælles, kløves i fire og skjæres derefter op i skiver; disse tilsættes kaalen den sidste halve time. Irøres en teske sukker.

Note on Modernised

Mål er modernisert (dl, g), kavring er forklart som knuste kavringsmuler, «lercocotte» er blitt leirgryte, og ovnstemperatur er lagt til. Rødkålen er skilt ut som eget trinn med angitt mengde kålhode, eddik og epler.

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Frequently asked questions

Which part of the pig is used for the chops?
The loin row, that is, the front part of the loin. The side bones are chopped as long as the chops should be – one bone per chop.
How long should the chops be fried?
They are fried slowly in browned butter, without a lid, for about 7 minutes on each side.
Why should the chops lie in lemon juice and seasoning first?
They are dripped with lemon juice, seasoned with salt and pepper and stacked on top of each other for 1/4 hour to draw out flavor before they are breaded in melted butter, ground sifted rusk and finely chopped parsley.
What is it served with?
Sauerkraut, and the pan sauce made by whisking out the frying pan with meat stock (2 1/2 dl). The recipe is from Henriette Schønberg Erken's «Stor kokebok» (1914), p. 250, and yields 8 chops for 4 people.

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