PORK STEAKS (Pennsylvania Housewife p133) Recipe (See Bibliography)
Original Recipe
Let the Fire be extremely clear, and the Gridiron raised a little above it, lay on the Steaks and turn them frequently; let them be soaked before they begin to brown, then finish them up as the Mutton.* Martha Bradley, [1756], Vol. I, p.42.
*... have a Dish upon a Chafing-Dish of Coals ready to receive them, turn them often, and when they are well browned and frothed, send them up hot a few at a Time. Beginner Recipe.
Notes
The term "soaked" is ambiguous; it may have something to do with the term "frothed" which could mean covered with hot bubbly juices.
In camp, pork chops can be served from the redware pie plate.
Ingredients
thinly cut pork chops- 1 serving per person
about 1 teaspoon of olive oil
kosher salt
Equipment
knife
gridiron
long-legged trivet
small linen rag
wooden cutting board
flesh fork
redware pie plate
serving platter (see note above)
Procedure
Remove any bones and excess fat from the pork chops.
Use rag to rub a little olive oil over the gridiron bars.
Set the gridiron over a bed of hot coals and lay pork chops evenly on it.
After chops have browned on the bottom, turn them with the flesh fork to brown the other side.
To test for doneness, pierce chops in thickest part with knife.
When the juices run clear, remove the chops to the pie plate.
Set pie plate on trivet to keep warm until ready to serve.
When all of the chops have been cooked, put them on a serving platter.
Sprinkle chops with salt and serve.
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