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Pork chops

Pork chops fried simply in a hot pan or breaded in egg and rusk crumbs and fried in browned butter, ideally with sour cream in the pan juices.

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

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About the dish

Here Erken gives two ways to fry pork chops – plain in a dry pan or breaded in egg and rusk crumbs. Adding sour cream ("sur fløte") to the pan is a typically Norwegian touch of the era.

How to make it

  1. 1

    Prepare the chops

    Cut out the chops and beat them lightly flat.

  2. 2

    Frying without breading

    Fry the chops in a strongly heated pan, with or without butter. Turn them often, and sprinkle with salt and pepper only when they are done.

  3. 3

    Breaded variation

    Beat the chops, sprinkle with salt and pepper, turn them in beaten egg and then in rusk crumbs, and fry them in lightly browned butter.

  4. 4

    Sauce

    When the chops are browned, a little sour cream can be stirred into the butter in the pan and the pan juices poured over.

Changes from the original

Quantities are converted, "kavring" is kept but explained as crushed rusk crumbs, and "sur fløte" is modernized to sour cream. The method is broken into steps with the two variations clearly separated.

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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. 280)~85% of the text changedremovedadded
10 stk å 12 svinekoteletter (10–12 stk.). 2 ts salt (3 3 teskjeer i originalen). salt 1 ts teskje pepper. 50 g Kotelettene ophugges, bankes, stekes med eller uten smør (til steking). 1 stk egg (ved panering). 1 dl kavringsmuler (støtt og siktet, ved panering). 1 dl rømme (kan tilsettes pannen). Hugg kotelettene ut og bank dem lett flate.. Stek kotelettene i en den sterkt oppvarmet ophetede panne, med eller uten smør. Vend dem ofte, og strø over salt må ofte vendes; pepres og pepper først saltes når de er ferdige.. Bank kotelettene, strø over salt og pepper, vend dem ferdige, — eller de kan bankes, pepres, saltes, vendes i sammenvispet egg og deretter i kavringsmuler, kavring og stek dem stekes i lett brunet smør.. Når smør. Sur fløte i smøret efterat kotelettene er brunet, kan litt rømme røres inn i smøret i pannen og skyen helles over. gjør godt.

Note on Modernised

Mengder er omregnet, «kavring» er beholdt men forklart som knuste kavringsmuler, og «sur fløte» er modernisert til rømme. Framgangsmåten er delt i trinn med de to variantene tydelig skilt.

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Frequently asked questions

How many chops do I need for 5 servings?
The recipe counts 10–12 pork chops for 5 people, that is, 2 per person. In addition 3 teaspoons salt and 1 teaspoon pepper.
Do I need butter in the pan?
No. The chops can be fried with or without butter in a strongly heated pan, but they must be turned often. If you want to bread them, turn them in egg and rusk crumbs and fry in lightly browned butter.
When should I salt and pepper?
For ordinary frying they are seasoned only when they are done. If they are to be breaded, they are beaten and seasoned before being turned in egg and rusk crumbs.
How do I get a sauce for the chops?
Henriette Schønberg Erken recommends adding sour cream to the butter after the chops are browned – it "does good."

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