Pork Chops

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The best pork chops are those cut from the kidney end of the loin, having part of the kidney left adhering to the chop; they should be seasoned with pepper and salt, broiled carefully of a light-brown colour on both (sides; and when done, served with sage and onion gravy, No 297, and apple sauce, No. 50; tomata, piquante, Robert, and Provencale sauces, form appropriate relishes with pork chops.

No. 546