Pan-broiled Chops

Preparation info

  • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


Chops for pan broiling should have flank and most of fat removed. Wipe chops and put in hissing hot frying-pan. Turn as soon as under surface is seared, and sear other side. Turn often, using knife and fork that the surface may not be pierced, as would be liable if fork alone were used. Cook six minutes if liked rare, eight to ten minutes if liked well done. Let stand around edge of frying-pan to brown the outside fat. When half cooked, sprinkle with salt. Drain on brown paper, put on hot platter, and spread with butter or serve with Tomato or Soubise Sauce.