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Pork Chops with Robert Sauce

Pork chops marinated for 1 hour in oil, vinegar, salt, pepper and sage, then grilled or fried in butter about 20 minutes, arranged in a ring with Robert sauce around and served with sauerkraut. From Erken's Stor kokebok 1914.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 252 (falt i det fri)

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About the dish

One of several pork chop recipes in the meat chapter of «Stor kokebok» (1914). Robert sauce is a classic French brown sauce with onion, mustard and vinegar, and pairs well with fatty pork. Sauerkraut as an accompaniment shows the German influence in Norwegian bourgeois cookery.

How to make it

  1. 1

    Prepare the meat

    Trim the chops and leave a little fat on. Wipe them with a cloth wrung out in hot water.

  2. 2

    Marinate

    Mix cooking oil, vinegar, salt, pepper and sage. Place the chops on a platter, pour the marinade over and let them lie for 1 hour. Turn them often.

  3. 3

    Fry

    Let the chops drip off on a cloth. Grill them on a rack or fry them in butter for about 20 minutes until cooked through.

  4. 4

    Serve

    Arrange the chops in a ring on a warm platter and pour the sauce around. Serve with sauerkraut, often dripped with meat juices or fat.

Changes from the original

Marinade amounts are kept, but «teske» is rendered as teaspoon and «spiseskeer» as tablespoons. The amount of sage is interpreted as ½ teaspoon where the OCR lacked the fraction. Robert sauce is given as a finished sauce (2.5 dl), as the original assumes.

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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 282)~85% of the text changedremovedadded
8 stk svinekoteletter (litt fett kan sitte igjen). 2,5 dl Robertsaus (brun saus Svinekoteletter med løk, sennep og eddik). Robertsaus. (Côtelettes de porc à la Robert.) 8 koteletter ¾ l. Robertsaus. Marinade: 3 ss spiseskjeer matolje (til marinaden). 1 ts eddik. 1 ts salt. 0,5 ts pepper. 0,5 ts salvie (tørket). 50 g smør (til steking). surkål (til servering). Skjær koteletter til og la teskje eddik salt pepper ½ teskje salvie. Kotelettene tilskjæres, litt fett flesk kan sitte igjen. Tørk dem av ved; de tørkes over med et klede oppvridd kjøttklædet, opvridd i varmt vann.. Bland matolje, eddik, salt, pepper og salvie. Legg koteletter vann, legges på et fat, hell marinaden over fat og la dem ligge 1 time. Vend dem ofte.. La koteletter dryppe overhelles den blandede marinade; ligger heri i time; vendes ofte. — Kotelettene drypper derefter av på et klede. Rist dem på rist klæde og ristes eller stek dem stekes i smør i ca. omkring 20 minutter til de er gjennomstekte.. Legg koteletter i ring minutter. Legges op på et varmt fat i rundkrets, og hell sausen rundt. Server helles omkring. — Serveres med surkål som surkål; surkålen dryppes ofte er dryppet over med sky eller fett.

Note on Modernised

Marinademengder er beholdt, men «teske» er gjengitt som teskje og «spiseskeer» som spiseskjeer. Mengde salvie er tolket som ½ teskje der OCR-en manglet brøken. Robertsaus er oppgitt som ferdig saus (2,5 dl), slik originalen forutsetter.

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Frequently asked questions

How long should the chops be marinated?
About 1 hour in a marinade of 3 tablespoons cooking oil, 1 teaspoon vinegar, salt, pepper and 1/2 teaspoon sage. Turn them often while they lie.
How are the chops cooked?
Let them drip off on a cloth after marinating, and grill them over embers or fry them in butter for about 20 minutes.
What is it served with?
1/4 liter Robert sauce is poured around the chops, which are arranged in a ring on a warm platter. Sauerkraut is served alongside, often dripped with meat juices or fat.
Where does the recipe come from?
From Henriette Schønberg Erken's «Stor kokebok» (1914), page 252. It is calculated for 4 servings with 8 chops.

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