A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). You can pour off part of the gravy into another pan to make a gravy to serve with them, if you choose.
Preserved exactly as written in the original source
Season the chops with salt and pepper and a little powdered sage
Dip them into bread crumbs
Fry about twenty minutes or until they are done
Put them on a hot dish
Pour off part of the gravy into another pan to make a gravy to serve with them, if you choose
Then fry apples which you have sliced about two-thirds of an inch thick, cutting them around the apple so that the core is in the center
Modern guidance to help you succeed with this vintage recipe
Breading the pork chops creates a protective barrier that prevents moisture loss during the long cooking time, while the bread crumbs brown through the Maillard reaction to develop a flavorful crust. Frying the apples in the residual pork fat infuses them with savory depth and allows their natural pectin to break down slightly, creating a jammy texture. The sage's aromatic compounds are fat-soluble, so they bloom when mixed with the pork's rendered fat, intensifying the herb's flavor throughout the dish.
The pork chops can be seasoned and breaded up to 4 hours ahead; arrange them in a single layer on a wire rack set over a baking sheet and refrigerate uncovered to help the coating adhere. Bring to room temperature for 20 minutes before frying.
Store leftover pork chops and apples separately in airtight containers in the refrigerator for up to 3 days. Reheat the pork chops in a 350°F oven for 10-12 minutes until warmed through (do not microwave, as this will make the breading soggy). Reheat the apples in a skillet over medium heat for 3-4 minutes.
AI-generated tips from Chef Cecil's culinary database
The pork chops can be seasoned and breaded up to 4 hours ahead; arrange them in a single layer on a wire rack set over a baking sheet and refrigerate uncovered to help the coating adhere. Bring to room temperature for 20 minutes before frying.
Store leftover pork chops and apples separately in airtight containers in the refrigerator for up to 3 days. Reheat the pork chops in a 350°F oven for 10-12 minutes until warmed through (do not microwave, as this will make the breading soggy). Reheat the apples in a skillet over medium heat for 3-4 minutes.
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