Lamb and mutton chops may be broiled in the same manner as beefsteak. Veal chops must be more thoroughly cooked than is possible in broiling, so they must be rolled in some form of fat-proof coating and cooked in hot fat. Pork chops also require long cooking, but they contain enough fat in themselves to finish the cooking if they are placed directly on hot pan.

Pork Chops

Wipe chops, sprinkle with salt and pepper, and place in a hot frying pan; reduce heat, cover, cook slowly until tender and well-browned on both sides, about twenty minutes.

Veal Chops

Trim and wipe the chops or slices from the thick part of the leg. Season with salt and pepper, roll in bread crumbs, then in egg beaten with 1 tb. water, and again in crumbs. Sauter in hot salt pork fat or lard till well browned on both sides. Arrange in a circle about the dish, and fill the center with mashed potatoes, peas, tomato sauce, or boiled and seasoned string beans. The chops may also be rolled in flour and cooked as above.