How are the chops breaded?

They are dipped in beaten egg with salt and pepper, and then turned in a mixture of ground, sifted rusk and grated cheese.

How long are the chops fried?

About 20 minutes slowly in butter, and they should be turned often. The total time for the dish is around 60 minutes.

What does the filling in the middle consist of?

Cooked macaroni cut up and mixed with grated cheese, along with strips of salted tongue, lean ham, button mushrooms and truffles, warmed together with tomato purée and Madeira.

How is the dish plated?

The 8 chops are arranged in a ring on the platter, with the macaroni ragout in the middle. The recipe is from Henriette Schønberg Erken's «Stor kokebok» (1914), p. 252, and yields 4 servings.

Pork Chops with Tomato Sauce

Name: Pork Chops with Tomato Sauce
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 8 pcs pork chops (a little fat may be left on); 200 g butter (for frying); 1 tsp salt; 0.5 tsp pepper; 1 pcs egg; 1 dl crushed, sifted rusk (or dry breadcrumbs); 50 g grated cheese (for the breading); 100 g macaroni (cooked); 50 g grated cheese (for the ragout); 50 g salted tongue (in strips); 50 g lean ham (in strips); 50 g button mushroom (in strips); 50 g truffle (in strips); 1 dl Madeira; 3 dl tomato purée

Breaded pork chops from Erken's Stor kokebok (1914), turned in rusk and grated cheese, fried in butter about 20 minutes, arranged in a ring around a ragout of cooked macaroni, cheese, tongue, ham, mushroom and truffle warmed in tomato purée and Madeira.

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

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About the dish

From the meat chapter of Henriette Schønberg Erken's «Stor kokebok» (1914). The recipe belongs to a series of pork chop dishes, here breaded and served with a fine ragout of macaroni, tongue, ham, mushroom and truffles in tomato purée – typical party food in the French-inspired style of the time.

How to make it

1
Prepare the chops
Trim the chops, leave a little fat on. Wipe them with a damp, well-wrung cloth.
2
Bread
Whisk the egg and mix in salt and pepper. Dip each chop in the egg and then turn it in a mixture of crushed, sifted rusk and grated cheese.
3
Fry
Fry the chops slowly in butter for about 20 minutes. Turn them often so they become evenly golden brown and cooked through.
4
Make the ragout
Cook the macaroni and cut it up. Mix in grated cheese, along with tongue, ham, mushroom and truffle cut into strips. Warm everything together with tomato purée and Madeira.
5
Plating
Arrange the chops in a ring on a warm platter and place the ragout in the middle. Serve immediately.

Changes from the original

Measurements are modernized: «del.» is interpreted as deciliter, grams kept. «Kavring» (rusk) is kept as an ingredient (can be replaced with dry breadcrumbs). The method is divided into numbered steps, and the reference to «som ovenfor forklaret» (as explained above) is written out as concrete trimming/wiping of the chops.

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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. 252) → 1949 (korrekturlest, s. 281)~21% av teksten endretfjernetlagt til

8 koteletter 200 gr. smør salt pepper 1 egg kavring reven ost 100 gr. makaroni 50 gr. reven ost 50 gr. salt tunge 50 gr. mager skinke 50 gr. champignons 50 gr. trøfler 1 del. madeira 3 del. tomatpuré. ~~Koteletterne~~ Kotelettene tilskjæres og behandles som ovenfor ~~forklaret.~~ forklart. Egget vispes, ~~tilsættes~~ tilsettes salt og pepper; ~~dyp~~ dypp hver ~~kotelet~~ kotelett heri og vend dem derefter i ~~blandet~~ blandet, støtt, ~~sigtet~~ siktet kavring og reven ost; stek dem derefter langsomt i smør i ca. 20 minutter; vend dem ofte. Anrettes i ~~rundkreds paa~~ rundkrets på fatet; i midten ~~lægges~~ legges følgende ~~stuing.~~ stuing: Den kokte makaroni skjæres op og blandes med den revne ost, ~~tilsættes~~ tilsettes tunge, skinke, champignons og trøfler, alt ~~skaaret~~ skåret i strimler og varmet sammen med tomatpuréen og ~~madeiraen.~~ madeireaen.

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Frequently asked questions

How are the chops breaded?: They are dipped in beaten egg with salt and pepper, and then turned in a mixture of ground, sifted rusk and grated cheese.
How long are the chops fried?: About 20 minutes slowly in butter, and they should be turned often. The total time for the dish is around 60 minutes.
What does the filling in the middle consist of?: Cooked macaroni cut up and mixed with grated cheese, along with strips of salted tongue, lean ham, button mushrooms and truffles, warmed together with tomato purée and Madeira.
How is the dish plated?: The 8 chops are arranged in a ring on the platter, with the macaroni ragout in the middle. The recipe is from Henriette Schønberg Erken's «Stor kokebok» (1914), p. 252, and yields 4 servings.

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