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Pork Chops with Tomato Sauce

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. 1

    Prepare the chops

    Trim the chops, leave a little fat on. Wipe them with a damp, well-wrung cloth.

  2. 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. 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. 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. 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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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 252) → Modernised~81% of the text changedremovedadded
8 koteletter stk svinekoteletter (litt fett kan sitte igjen). 200 gr. g smør salt pepper (til steking). 1 egg ts salt. 0,5 ts pepper. 1 stk egg. 1 dl knust, siktet kavring reven (eller tørt brødrasp). 50 g revet ost (til paneringen). 100 gr. g makaroni (kokt). 50 gr. reven g revet ost (til stuingen). 50 gr. g salt tunge (i strimler). 50 gr. g mager skinke (i strimler). 50 gr. champignons g sjampinjong (i strimler). 50 gr. trøfler g trøffel (i strimler). 1 del. madeira dl madeira. 3 del. dl tomatpuré. Koteletterne tilskjæres Skjær koteletter til, la litt fett sitte igjen. Tørk dem av med et fuktig, godt oppvridd klede.. Visp egget og behandles som ovenfor forklaret. Egget vispes, tilsættes bland inn salt og pepper; dyp pepper. Dypp hver kotelet heri kotelett i egget og vend dem derefter den deretter i blandet støtt, sigtet en blanding av knust, siktet kavring og reven ost; stek dem derefter revet ost.. Stek koteletter langsomt i smør i ca. 20 minutter; vend minutter. Vend dem ofte. Anrettes i rundkreds paa fatet; i midten lægges følgende stuing. Den kokte makaroni skjæres op ofte så de blir jevnt gyllenbrune og blandes med gjennomstekte.. Kok makaronien og skjær den revne opp. Bland inn revet ost, tilsættes samt tunge, skinke, champignons sjampinjong og trøfler, alt skaaret trøffel skåret i strimler og varmet strimler. Varm alt sammen med tomatpuréen tomatpuré og madeiraen. madeira.. Legg koteletter i ring på et varmt fat og legg stuingen i midten. Server straks.

Note on Modernised

Mål er modernisert: «del.» er tolket som desiliter, gram beholdt. «Kavring» er beholdt som ingrediens (kan erstattes med tørt brødrasp). Fremgangsmåten er delt i nummererte trinn, og henvisningen til «som ovenfor forklaret» er skrevet ut som konkret tilskjæring/tørking av koteletter.

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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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